Shredded Kale Salad with Date Puree & Pine Nuts

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shredded-kale-salad-with-date-puree-and-toasted-pine-nuts

Shredded Kale Salad with Date Puree & Pine Nuts

For a new twist on a kale salad, try adding some home-made Medjool date purée. Smear a spoonful of the purée on each plate and top it with finely shredded kale leaves. Sprinkle the salad with toasted pine nuts and Panko bread crumbs which will add the crunchy depth to the dish. To satisfy a carnivore, add finely chopped fried pancetta or bacon. When selecting kale, look for dark green, firm leaves in a bunch. It will last a couple of days in the refrigerator in a loose plastic bag but be warned- it will get tougher and wilt quickly. Try to use kale on the day of purchase, if that wasn’t possible you can try to resuscitate the leaves in an ice-bath before use.

Shredded-kale-salad-ingredinets

Ingredients: Medjool dates, water, nutmeg, cayenne pepper, lemon, bunch kale, pine nuts, red wine vinegar, extra-virgin olive oil, Panko bread crumbs, sea salt and freshly ground black pepper.

Shredded-kale-salad-ingredinets

Make date purée: In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts for breakfast.

Remove kale’s center ribs and discard them.

shredded-kale

Finely shred kale leaves.

date-puree

To assemble the salad, spread a thin layer (1 teaspoon) of date purée in each plate.

scattering-bread-crumbs-on-the-salad

Top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.

shredded-kale-salad-with-date-puree-toasted-pine-nuts

Bon Appétit!
Svitlana

Shredded Kale Salad with Date Puree & Pine Nuts

recipe details

Serves 4

Ingredients

For the date puree 

  • 2 cups Medjool dates, pitted
  • 2 cups water
  • ½ teaspoon sea salt
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • ½ lemon, juiced

For the salad 

  • 1 bunch kale, center ribs removed, leaves finely shredded
  • ¼ cup pine nuts, toasted

For the Dressing

  • 1½ tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon date purée
  • Salt and freshly ground black pepper 

Garnishing Options

  • ¼ cup Panko bread crumbs, toasted

Directions

  1. Make date purée: In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts.
  2. Make the dressing: Whisk together vinegar, olive oil and date purée until well combined. Season to taste. In a large bowl, mix the dressing and shredded kale until well coated, taste and adjust the seasoning.
  3. To assemble the salad, spread a thin layer (1 teaspoon) of date purée in each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.

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