Name: Kale Salad with Dates, Parmesan and Almonds
Ingredients: Juice of 1/2 lemon; 1/2 shallot, chopped; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon red pepper flakes; 2 bunches kale, stems removed, leaves shredded or finely chopped; 2 tablespoons extra-virgin olive oil; 1/3 cup sliced almonds; 8 dates, pitted and chopped; 2 1/2 ounces Parmesan, shaved with a peeler

With a savory salad. Dress kale a day ahead; toss at the table.

Kale Salad with Dates, Parmesan and Almonds

lemon

shallot, chopped

honey

salt

red pepper flakes

kale, stems removed, leaves

olive oil

almonds

dates,

Parmesan, shaved

Epicurious

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Kale Salad with Dates, Parmesan and Almonds

Author : Zoe Singer

Ingredients

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