3 TBSP preserving liquid from preserved lemons
1 shallot, finely chopped
2 tsp honey (plus additional below)
1/2 tsp red pepper flakes
kosher salt to taste
2 bunches kale
3 TBSP olive oil
4 quarters preserved lemons, rind only
40 grams (1/2 cup) walnuts
1 TBSP honey
8 dates, pitted and chopped
70 grams (1/2 cup) finely grated parmesan
1. Prepare the dressing.
In a small bowl, combine the preserving liquid, shallot, honey and the red pepper flakes. At this point, taste the liquid and if required, add additional kosher salt to taste. The preserving liquid is already quite salty so you may find you won't need any additional salt. Set the dressing aside.
2. Prepare the kale.
Begin by washing the kale and removing the central rib. Chop the kale into bite-size pieces and make sure it is well dried. Yes, I often chop the kale first and then spin it in a salad spinner to dry. It seems to be easier to handle this way. Now tip the kale into a large bowl along with the olive oil. Now massage it. Yes massage it. Now repeat. You can read all about what Wendy says about massaging and it's true. It helps to soften up the kale and makes it more palatable in its raw format.
3. Prepare the preserved lemons.
Separate the rind from each of the lemon quarters with a sharp knife. Discard the flesh of the lemon or set aside for another use. Slice the rind into thin strips or dice finely as you prefer.
4. Dress the salad and refrigerate.
Combine the kale, dressing and preserved lemons and refrigerate for at least one hour. Ideally make the salad to this point the day before you wish to serve and it will be beautifully flavourful and the kale will have softened up nicely by the time you are ready to eat it.
5. Prepare the nuts
Chop the nuts into small pieces, quarters should do it. In a dry, hot frying pan, stirring all the time so they do not burn, toast the walnuts until golden. Remove the pan from heat, add 1 generous TBP honey and stir rapidly to coat while the pan is still hot. Tip the nuts out on to a sheet of parchment and set aside to cool.
6. Finish the salad.
Add the cooled walnuts, dates,and parmesan to salad and toss it gently until it all leaves are thoroughly coated.
Enjoy. I hope you will try it and please let me know in the comments how it works for you or what other ingredients you would make this with.
Hope you are all having a lovely weekend.