Mediterranean kale salad is one of my favorites. It is on heavy rotation at home. I have also demoed it countless times at classes and conferences, and can honestly say that it actively converts kale haters into lovers. Why? The taste of this salad destroys kale's reputation for being bitter and tough in one bite. It offers something that's a delicious mix of sweet, salty, and even crunchy. It requires no massaging of leaves or other special treatment, just a sharp knife, some pantry items, some herbs and fruit to add sweetness. Try it.
AuthorAnn Ogden GaffneyAlthough Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.
Prepare the kale: Strip the tough stems from the tender leaves. Discard. Take 4 or 5 of the leaves and lay them on top of one another. Roll them up. Holding the roll together, cut the roll into thin slices to end up with a pile of long thin strips. This is known as a 'chiffonade.' Repeat until you have sliced up all the kale leaves Set aside.
In a large salad bowl, mix together the classic mustard vinaigrette, the minced shallot, the diced pear, chopped dates, the dry roasted pumpkin seeds, and the fried halloumi. When well combined add the mint and the parsley. Stir to mix. Taste for salt. Pile the kale strips on top and toss everything together. Leave to sit for 10 minutes for the flavors to blend. Serve.
- Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced. It's the thin slicing that brings out kale's sweet side. Pre-cut bagged just won't do it.
- I cook the halloumi cheese in a non-stick pan with a little oil until mostly browned then throw in the pumpkin seeds until they too are brown. Without the halloumi, this dish is vegan.
Ingredients
Directions
Prepare the kale: Strip the tough stems from the tender leaves. Discard. Take 4 or 5 of the leaves and lay them on top of one another. Roll them up. Holding the roll together, cut the roll into thin slices to end up with a pile of long thin strips. This is known as a 'chiffonade.' Repeat until you have sliced up all the kale leaves Set aside.
In a large salad bowl, mix together the classic mustard vinaigrette, the minced shallot, the diced pear, chopped dates, the dry roasted pumpkin seeds, and the fried halloumi. When well combined add the mint and the parsley. Stir to mix. Taste for salt. Pile the kale strips on top and toss everything together. Leave to sit for 10 minutes for the flavors to blend. Serve.
- Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced. It's the thin slicing that brings out kale's sweet side. Pre-cut bagged just won't do it.
- I cook the halloumi cheese in a non-stick pan with a little oil until mostly browned then throw in the pumpkin seeds until they too are brown. Without the halloumi, this dish is vegan.
