The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Kale Salad with Pickled Red Onion and Dates

Advertisement

Ingredients

For the pickled red onion:

1 cup red wine vinegar

½ cup sugar

1 tablespoon kosher salt

2½ pounds red onions, julienned

For the vinaigrette:

¾ cups orange juice

2 tablespoons lemon juice

2 tablespoons lime juice

2 tablespoons honey

2 tablespoons dijon mustard

2 tablespoons chopped shallot

2 tablespoons sherry vinegar

1 cup canola oil

1 cup olive oil

Salt

For the salad:

4 quarts stemmed and chiffonaded kale

1 cup pitted and quartered dates

1 cup toasted and chopped almonds

Directions

  1. Make the pickled red onions: Bring a large pot of water to a boil. Blanch onions in boiling water until translucent, about 2 minutes. In a separate saucepan, combine 4 cups water and all ingredients except onion and bring to a boil, then remove from heat. Drain onions and place in a large container for storage. Pour hot pickling liquid over the blanched onions and set in refrigerator to cool.
  2. Make the vinaigrette: In a blender on medium speed, blend all ingredients except oils and salt. While continuing to blend, slowly pour oils into mixture and emulsify. Add salt to taste.
  3. Assemble the salad: Toss kale with dates, almonds, ½ cup pickled red onions, and ½ cup citrus vinaigrette. Season with salt and pepper.
Print Recipe