Here’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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