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Kale Salad with Dates, Pinenuts, and Parmesan

March 6, 2009
Kale Salad

Kale Salad

While researching new greens to experiment with we kept running across Kale as a healthy, seasonal alternative to your regular salad fare. Why not give it a shot?

I’ve been eye-ing this recipe ever since Bon Appetit did a mini-profile on Kale two months back, and, after surreptitiously buying the leaves behind Rhi’s back, The result was wonderful and surprised us both! Took about 20 minutes to make.

Notes: we did this on the fly, so there were a number of substitutions we made. Instead of currants we used dates (if you didn’t know our new party staple is dates stuffed with parmesan and walnuts, courtesy of America’s Test Kitchen), we don’t have white balsamic vinegar or rice vinegar (shame on us) and substituted regular balsamic vinegar and apple cider vinegar respectively. Also we didn’t roast the pinenuts (understand it eliminates the nutrients but leaves the fat) and didn’t marinade the dates overnight. So yeah, slapdash version of the original recipe but we loved it considering how quick and cheap it was to make.

Loved trying raw kale. Has very flavorful taste on its own without dressing. Again, high in Vitamin A, C, and K. Also has a higher protein/calorie ratio than steak.

4 stars out of 5. If you try the actual recipe, let us know how it turns out.

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