Mediterranean Kale Salad

1 bunch tuscan kale, aka cavolo nero (see Ann's Tips)

1 recipe classic mustard vinaigrette

1 small shallot, minced

1 large, ripe, pear, cored and diced( Bosc, Conference or Anjou are great)

6 pitted dates, chopped

3 tbsp unsalted pumpkin seeds, dry roasted

50 g halloumi cheese, diced and fried(optional)

1 tbsp mint leaves, roughly chopped

2 tbsp flat leaf parsley, roughly chopped

sea salt to taste

black pepper to taste

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.

Ann's Tips

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.

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Mediterranean Kale Salad