Alison Lewis

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Shredded Kale Salad with Date Puree and Pine Nuts

October 01, 2014

Shredded Kale Salad with Date Puree & Pine Nuts

Kale has become one of the most popular superfoods and National Kale Day is October 1st. I love innovative fall and winter salad recipes, and this Shredded Kale Salad with Date Puree and Pine Nuts is a beautiful recipe packed with so many nutrients. This recipe, from home and style expert, Svitlana Flom (also the Editor-In-Chief of Art de Fete) is one of my latest favorite kale recipes. Svitlana has an informative website that offers tips and recipes to help women enrich their home entertaining style. Beautiful recipe packed with so many nutrients. Be sure to check it out!

Shredded Kale Salad with Date Puree and Pine Nuts

Prep: 20 minutes
Yield: 4 servings
Ingredients
1 For the date puree
1
2 cups Medjool dates, pitted
2 cups water
1/2 teaspoon sea salt
1 Pinch of nutmeg
1 Pinch of cayenne pepper
1/2 lemon, juiced
1
1 For the salad
1
1 bunch kale, center ribs removed, leaves finely shredded
1/4 cup pine nuts, toasted
1
1 For the Dressing
11/2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon date purée
1 Salt and freshly ground black pepper
1/4 cup Panko bread crumbs, toasted (optional)
1
Preparation
1. For the date purée: In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice 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. For the 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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