Recipe Index

Kale Salad with Preserved Lemons and Pomegranate
Serves 4 as a side

Kale salad is here to stay, and I adore this zesty kale salad spiked with preserved lemon, toasted cumin and pomegranate seeds. If pomegranates are not in season stir in diced strawberries right before serving, or add dried cherries to the salad before it marinates

1 lb crinkly or Toscano kale
½ teaspoon cumin seeds
½ cup finely chopped red onion
1 cup pomegranate arils, diced strawberries or dried cherries
1 generous tablespoon finely minced preserved lemon
1 tablespoon lemon juice or preserved lemon brine
1 tablespoon olive oil or flax seed oil
Sea salt, freshly ground pepper and lemon juice to taste

1. Wash and dry kale, then tear away thick stems. Stack a few leaves on top of each other, roll into a tight tube and slice very thin, about 1/4 inch wide, with a sharp knife. Place kale in a large mixing bowl and sprinkle with a little bit of sea salt, then use your hands to knead the kale for a few minutes until softened.

2. In a small skillet toast cumin seeds over medium heat until fragrant, about 30 seconds. Pour over kale and add onion and pomegranate arils. In a measuring cup whisk together preserved lemon, lemon juice or brine, and olive oil. Taste mixture and season with sea salt, a few twists of freshly ground pepper and lemon juice to taste. Pour over kale and use tongs to completely mix the salad. Let stand for 30 minutes before serving.