Recipe by Pat Gottschall of The Park Cafe in Charleston, South Carolina
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
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.
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.
Assemble the salad: Toss kale with dates, almonds, ½ cup pickled red onions, and ½ cup citrus vinaigrette. Season with salt and pepper.