Tag Archives: pomegranate

Kale, Apple, Walnut and Sumac Onion Salad

6 Oct

Kale salad with apple and bulgurHere’s a very pretty and tasty fall salad recipe. The original was called “Kale, Apple, Walnut and Sumac Onion Tabbouleh.” I don’t know what the actual definition of tabbouleh is, but since it doesn’t have bulghur, parsley or mint, I thought that was a little confusing — although the ground walnuts have a somewhat bulghur-like bite.

The original also didn’t include “massaging” the kale, but ever since I started making my Massaged Kale Salad, I’ve been using this technique with all kale salads. It softens the kale and I think makes it a little less bitter.

Ingredients:

1 red onion
1 Tbs. red wine vinegar
½ tsp. ground sumac (available in Middle Eastern groceries)
½  tsp. kosher salt
2 cups (packed) shredded, stemmed kale leaves
¾ cup finely chopped walnuts
cup diced apple
¼ cup pomegranate seeds
3 Tbs. lemon juice
3 Tbs. olive oil
½ tsp. salt

Directions:

First make the sumac onions. Thinly slice the red onion,  add 1 Tbs. red wine vinegar, 1 tsp. ground sumac and ½ tsp. kosher salt and toss to combine. Set aside.

Add 1 Tbs. oil and 1 Tbs. lemon juice to the kale in a large bowl and “massage” the kale with your hands for a few minutes until the leaves soften a bit and turn glossy.

Combine a quarter-cup of the sumac onions with the rest of the ingredients and toss well to combine.

Serve immediately or within a few hours.

(Keep any remaining sumac onions in the fridge and use as an ingredient in a green tossed salad.)

Serves 4 to 6

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Israeli Carrot Salad with Parsley and Pomegranate

24 Mar

Israeli Carrot SaladI got this recipe from a newspaper article on Rosh Hashanah foods, but it’s also great at Passover!

Once you peel the carrots, separate the pomegranate seeds from the pith and separate the parsley leaves from the stems, it’s a snap to make this salad with a food processor! (Helpful hint: cut the pomegranate in half and then put the pieces into a large bowl of water before breaking them apart. The seeds will sink to the bottom of the bowl and the pith will float to the top. Skim off the pith, and then drain the seeds in a strainer or colander. This will keep your hands, clothing and counters from getting stained with pomegranate juice! Or you can splurge and buy pomegranate seeds at a specialty food store like Trader Joe.)

Ingredients:

2 cloves garlic
½ bunch flat parsley, divided
1 lb. carrots, peeled
2 Tbs. lemon juice
2 Tbs. orange juice
4 Tbs. olive oil
½ tsp. salt
Several grinds of black pepper
1 cup pomegranate seeds
1 cup golden raisins

Directions:

Place the garlic and all but 2 Tbs. of the parsley in the bowl of a food processor and chop well. Add the carrots, lemon juice, orange juice, olive oil, salt and pepper. Pulse until the carrots are chopped into small pieces but not pureed. Mix with raisins and pomegranate seeds and sprinkle with reserved parsley.

Serves 6