Red Kale Salad with Date Syrup Dressing

I personally love kale. In all applications — salads, soups, stuffed in a pita, sautéed and served in tacos, you name it, I love it. But I do understand that not everyone loves it as much as I do. This salad does not require you to be a kale lover. There are so many flavors and textures and bits of interest that the flavors of the kale are practically eclipsed. This dressing needs a strong base though and kale is perfect for that purpose.

A quick note on ingredients: I thought date syrup might be a bit hard to find where I live, but it turns out my local Target had it! You can also order it online if your neighborhood market doesn’t sell it. I will definitely be looking for more ways to cook with it, and maybe even find some cocktails to highlight it. Be on the lookout :) Hope you enjoy this one and let me know if you have recipes that use date syrup too!

Red Kale Salad with Date Syrup Dressing

Serves 4

⅛  cup (40 g) date syrup
1 tablespoon balsamic vinegar
½ tablespoon chopped fresh mint, or ½ tsp dried
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo pepper
⅛ cup (30 ml) extra-virgin olive oil

1 bunch red Russian kale, stems removed
½ teaspoon fine sea salt
½ cup (110 g) pitted dates, sliced crosswise into rings
½ cup (60 g) toasted pecans
¼ cup (35 g) thinly sliced red onion
½ teaspoon sumac
Fresh mint leaves, for garnish

1. To make the date syrup dressing: Stir the date syrup together with the vinegar in a small jar (with a lid) until combined. Add the mint, salt, black pepper, Aleppo pepper, and the oil, tightly close the lid and shake well until emulsified.

2. To make the salad: Cut the kale leaves crosswise into small slices and sprinkle with the salt and pepper. With your hands, roughly massage the leaves to break down the membranes and soften them up a bit. 

3. Transfer the kale to a large bowl and add the dates, pecans, red onion, and sumac. Toss to combine. Shake the dressing again and then pour over the kale and toss well. Garnish with the mint and a sprinkle of sumac. 

4. The salad can rest until ready to serve.

Adapted from Flavors of the Sun by Christine Sahadi Whelan