Chopped Kale Salad with Hot Dates
A simple salad for fall and winter, with chopped kale. radicchio, warm Medjool dates and salty, tangy cheese.
Ingredients
- 6 Medjool dates
- 3 tablespoons extra virgin olive oil
- ½ teaspoon smoked Spanish paprika
- 1 garlic clove
- 1 bunch lacinato Tuscan kale, stemmed
- Leaves from 2 romaine lettuce hearts
- 1 small head radicchio
- Juice from 1 lemon
- 1 teaspoon sherry vinegar or red wine vinegar
- Freshly ground black pepper
- Flaked sea salt or kosher salt
- ⅓ cup freshly grated aged sheep's milk cheese such as Manchego or Pecorino Romano
Instructions
- Heat oven to 375 (190 C) degrees.
- Halve the dates, remove the pits and slice each half into 4 slivers. Toss the dates with 1 teaspoon of the olive oil and the smoked paprika on a small baking sheet. Bake 10 minutes.
- While the dates are in the oven, rub the garlic on the inside of a big salad or serving bowl.
- Stack the kale leaves 2 or 3 at a time and slice crosswise into thin ribbons; repeat with romaine leaves. Cut the radicchio head in half and cut out the white core and slice the leaves into thin ribbons.
- Put all the leaves in the serving bowl. Add the remaining olive oil, lemon juice, black pepper to taste and a good pinch of salt. Toss with your hands to coat the leaves, add the cheese and toss again. Taste and season with more salt if needed.
- Distribute the warm dates over the salad and serve.
Notes
- This salad is great to make ahead, as the dressing marinates and softens the kale leaves the longer it sits. Top with the warm dates just before serving.
Nutrition
Serving: 1servingsCalories: 228kcalCarbohydrates: 28gProtein: 4gFat: 13gSaturated Fat: 3gCholesterol: 9mgSodium: 102mgPotassium: 281mgFiber: 3gSugar: 24gVitamin A: 486IUVitamin C: 4mgCalcium: 118mgIron: 1mg