Syrian Kale & Carrot Salad with Shattered Dates

During the hot summers of our new desert existence, 

savory salads are my go-to.  This deliciousness

adapted from Seattle's Nue was one of the best.

The Trick

1 hour before assembling salad, put in freezer

• 1/4 cup pitted dates 

The Dressing

Combine in blender and mix well

• 1/2 cup fresh squeezed lime juice
• 1/4 cup honey
• 1-1/2 Tbs Dijon mustard
• 1 Tbs fresh ground black pepper
• 2 cloves garlic, mashed and minced
• 2 tsp ground cumin
• 2 tsp pomegranate molasses
• 2 tsp salt

With blender running, drizzle in until emulsified

• 1/2 cup extra-virgin olive oil

Set aside.

The Salad

Bring  a small saucepan of water to boil.

Add and blanch for 30 seconds

• 1/4 cup sliced almonds

Drain and set aside to cool.  Spread in a single layer on baking sheet and toast until golden brown, about 3 to 4 minutes.  Set aside.

Coarsely chop frozen dates.  Combine in large bowl and toss with

• 1 large bunch young kale, center ribs removed, coarsely chopped*
• 2 large carrots, cut into 1/8-inch matchsticks

Pour on dressing and toss again

Top with toasted almonds and 

• 1 cup crumbled feta
• Nigella seeds

*If the kale is a little too old and stiff, massage with a little olive oil, a squeeze of lemon juice, and a pinch of salt.