Recipe by Chavi Feldman

Crispy Shallot and Date Salad

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

I haven’t really played around with kale much, but after testing and tasting this festive salad, I think I’ve become a fan! The combo of these delectable ingredients manage to hit all the right notes, and the mélange of colors make it a feast for the eyes as well as the palate.

Ingredients

Crispy Shallot and Date Salad

  • 5 medium shallots, thinly sliced into rings

  • 2 cups oil

  • kosher salt, to taste

  • 1 (12-ounce/340-gram) container pre-checked purple or green kale leaves

  • 2–3 radishes or 1 watermelon radish, thinly sliced

  • 15 dates, pitted and sliced into 1/4-inch circles

  • 1 Granny Smith apple, diced

  • 1/2 cup honey-glazed almonds (optional)

Honey-Mustard Dressing

  • 1/4 teaspoon salt

  • pepper, to taste

Directions

Prepare the Salad

1.

Place sliced shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook for 20–25 minutes, stirring often with a fork to encourage the rings to separate. Keep a close watch on them and remove from pot as soon as they turn a golden color, because once they start to brown, they darken fast.

2.

While shallots are cooking, line a baking sheet with Gefen Parchment Paper and prepare a fine mesh strainer over a bowl. Pour shallots into the strainer to drain, then spread them out on the baking sheet to cool. Season with kosher salt while still warm and let cool.

3.

Shallots can be fried up to a week in advance. Store in an airtight container at room temperature.

Prepare the Dressing

1.

Combine all dressing ingredients, whisking well until emulsified.

Assemble

1.

Place kale in a large serving bowl. Pour about half the dressing over the kale. Using gloves, massage the dressing into the kale leaves with your fingers for about three to four minutes to tenderize. Allow to stand for about 10–15 minutes until slightly wilted.

2.

Add the radish, dates, apple, and almonds. Drizzle with some additional dressing and toss to coat. Top with crispy shallots to serve.

Credits

Photography by Chay Berger
Food Styling by Leah Hamaoui

Crispy Shallot and Date Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments