KALE, DATE, AND ORANGE SALAD

Kale salads are much maligned as being far too healthy; yet they can be utterly delicious when paired with a good dressing and other pops of flavour

Prep:
20 mins
Cook:
Serves:
6

Ingredients

1 small shallot, finely chopped

5 dates, stones removed and cut into slivers

2 Tbsp red wine vinegar

Zest of 1 orange and juice of ½

3 Tbsp olive oil

½ tsp sumac

1 pack curly kale

½ tsp flaky sea salt

¼ cup slivered almonds, toasted

Method

To make the dressing, put the shallot and dates into a large bowl and toss with the red wine vinegar. Leave for 15 minutes to mellow. Add the orange zest and juice, olive oil, and sumac.

Remove and discard the stems from the kale and finely shred the leaves. Put into a large bowl with the salt and massage for 4-5 minutes. This is essential as you want the hard fibres to soften and relax. Add the dressing and mix well. Put into a serving dish and top with the almonds.