Kale Salad with Pickled Red Onion and Dates

Photo by Andrew Cebulka

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Serves 10

    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
  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.
  • Recipe by Pat Gottschall of The Park Cafe in Charleston, South Carolina

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