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Kale Salad with Pickled Red Onion and Dates


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


For the salad:

4 quarts stemmed and chiffonaded kale

1 cup pitted and quartered dates

1 cup toasted and chopped almonds


  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.
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