Kimberly Schlapman's Kale Salad With Dates

Dates thrive in the dry climate of Southern California, and kale is also grown in great abundance in the San Joaquin Valley. Fresh kale is available all year but is best in the colder months. It provides a good amount of folate, calcium and iron.  

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1 lb Kale (stemmed and chopped)
Juice of 1 lemon
1 1/4 tsp Kosher salt
2 tbsp Honey
1/2 tsp Red pepper flakes
1/4 cup Extra-virgin olive oil
1/2 Shallot (minced)
1/4 cup Chopped pecans
5 Dates (pitted and chopped)
1 Large apple (diced)
3 oz Pecorino cheese (shaved)

Make sure the chopped kale is very dry and place it in a large salad bowl. Pour 1 tablespoon lemon juice and 1/4 teaspoon of the salt over the kale and massage the leaves gently for 4 to 5 minutes to tenderize them.

Combine the honey, remaining lemon juice, remaining 1 teaspoon salt, the pepper flakes, olive oil and shallot in a mason jar to make a dressing. Shake well.

Toss the kale with the pecans, dates, apple and cheese. Add dressing to taste and toss to coat the kale thoroughly.