This is our favorite winter weeknight salad. Surprisingly, even picky eaters devour it. It is best made ahead of time and has endless adaptations. The proportions below are great for two large portions or three smaller portions, we typically double or even triple it.
Ingredients
Dressing
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon thinly sliced shallot
- ½ teaspoon kosher salt
- 1 pinch red pepper flakes (can be omitted depending on your spice tolerance)
- 2 tablespoons olive oil
Salad
- 1 bunch lacinato (dinosaur) kale, washed and dried
- 2 tablespoons sliced almonds or coarsely chopped walnuts (toasted and salted preferred)
- 5 fresh dates, pitted and chopped
- 1 ounce Parmesan cheese shaved with a vegetable peeler (alternatively, fresh chevre is also good, although please note that it must be added on the top just before serving)
Directions
- Add the lemon juice, honey, shallot, salt, and red pepper flakes to a blender or immersion blender. Blend until mixed. Continue blending while slowly pouring in the olive oil until the dressing is emulsified. Set dressing aside.
- Remove the stems from the kale and tear or cut into bite-sized pieces. Add to a large bowl and pour the dressing over it. Toss well until kale is fully coated and then massage dressing into kale. Sprinkle the nuts, dates, and Parmesan over top of the kale. Serve immediately or, preferably, refrigerate for a couple of hours until ready to serve.