Kale salad
I’m a little hesitant to include salad recipes here because I’m always concerned about getting the dressing right. Salad seems easy, right? Throw a few greens together with some oil, tanginess and salt and call it good. Maybe I’m just being difficult, but I like my salad to have a little more complexity to it. I like to rummage around and throw in a little of this and that. Just ask anyone who invites me to make a salad in their kitchen.
This salad came together due to an abundance of lovely kale and a need for space in the fridge. I know that kale salad is nothing new — you probably made some last week, right?
This recipe takes me back to a salad I made last year — a little bitter, a little sweet. Maybe it is just what a winter salad should be, more substantial than the soft greens of spring. These are the hardy bowls of greens that fuel us through the dark cold months of winter. And in this case, it might be the bowl of greens that off-sets the richness of a holiday meal. Enjoy your celebrations, friends!
This salad brings out the sweet side of fall. The best part is that the kale stands up so well to the dressing, you can make it long before guests arrive or tote it across town to a friend’s house. Feel free to play around with ingredients, the nuts can certainly be changed out to suit your preference. Also, I used pomegranate seeds in my version, but I’ve also made it with dried cranberries, which were equally good. I’m also going to go out on a limb here and say that if there is no pomegranate molasses in your pantry, you’re going to be OK without it. I like it for its flavorful balance of sweet and tart, but it’s certainly not the only ingredient lending those notes. And if you want to make a meal of it, I think a side of wild rice would compliment these flavors very well and make a delicious one-bowl meal.
Kale Salad
2 bunches black kale (also called lacinato or cavolo nero)
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Generous sprinkle of salt
Zest of one lemon
1 small shallot, finely chopped
1/4-ish teaspoon freshly grated ginger
2 teaspoons pomegranate molasses
Juice of half lemon
Splash of white wine vinegar
1 pomegranate (seeded)
3 or 4 fuyu persimmons, peeled and sliced
1/2 cup toasted nuts
Salt and pepper to taste
Wash and remove the stems from the kale. Roll a stack of about 10 leaves up into a tight roll and thinly slice. Repeat until all of the kale has been sliced. Place the sliced kale in a large bowl. Add the olive oil, a generous sprinkle of salt, chopped shallots and zest of one lemon. Massage the kale leaves until they are well coated with the oil, adding a little more if needed. At this point, the salad can sit and marinate, plan on at least 30 minutes.
In the meantime, toast the nuts on a baking sheet in a warm oven set to 300º for about 15 minutes. Stir every 4 to 5 minutes until golden and fragrant. Remove from the pan and allow to cool completely.
When ready to dress the salad, add the grated ginger, pomegranate molasses, lemon juice and white wine vinegar on top of the kale. Give everything a thorough mix to combine. Top off with the pomegranate seeds, sliced persimmon, toasted nuts and toss lightly. Taste and season with a little more salt and pepper as needed.
