Name: Red Kale Salad with Date Syrup Dressing
Yield: Serves 4
Ingredients: ½ cup [110 g] pitted dates, sliced crosswise into rings; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 1 tsp sumac, plus more for garnish; Fresh mint leaves, for garnish; ½ tsp Aleppo pepper; ½ cup [60 g] toasted pecans (see Note); ¼ cup [35 g] slivered red onion; ¼ cup [85 g] date syrup; 2 Tbsp balsamic vinegar; ¼ cup [60 ml] extra-virgin olive oil; ½ tsp fine sea salt; 1 Tbsp chopped fresh mint or 1 tsp dried; 1 bunch red Russian kale, stems removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

We sell a ton of kale salad at the store, and with good reason: these sturdy greens don’t become limp or soggy even when prepped and dressed well ahead of time, and their robust flavor is a good foil for boldly seasoned dressings. The hint of sweetness and bite of Aleppo pepper in this one will make converts out of anyone still reluctant to hop on the kale train. Try the dressing on lentils and some feathery frisée; it adds depth of flavor and an elusive sweetness to salads of hearty grains