Mediterranean Kale Salad
The taste of this Mediterranean salad destroys kale's reputation for being bitter and tough in one bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.annogdengaffney.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Serving bowl
- Measuring spoon
- Whisk
- Spoon
- Spatula
- Tongs
Ingredients
- 1 bunch tuscan kale, aka cavolo nero (see Ann's Tips)
- 1 recipe classic mustard vinaigrette
- 1 small shallot, minced
- 1 large, ripe, pear, cored and diced
- 6 pitted dates, chopped
- 3 tbsp unsalted pumpkin seeds, dry roasted
- 50 g halloumi cheese, diced and fried
- 1 tbsp mint leaves, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
- sea salt to taste
- black pepper to taste
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