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From Market to Plate: Kale Salad with Onion Jam Dressing

Last week, later customers to the BAFM found some lonely bags of kale on our garden vendors' tables. We ๐Ÿ’š๐Ÿ’š๐Ÿ’š kale and want to help you out with this recipe for a delicious salad that is so good year round.



Kale Salad with Onion Jam Dressing


Onion Jam:

2 tablespoons olive oil

1 medium to large onion, diced

kosher salt

freshly ground black pepper

2 tablespoons pine nuts

2 tablespoons raisins

pinch to 1/2 teaspoon red pepper flakes


Salad:

1 teaspoon olive oil

1/2 cup Israeli couscous

1 cup water

1 cup flat leaf parsley, stemmed

4 leaves curly kale, deribbed

1-2 cups cooked chickpeas

1/2 teaspoon allspice

juice of 1 lemon, plus more to taste


To make the Onion Jam:

Heat olive oil in a heavy pan over medium heat. Add onions with a pinch of salt and pepper. Cook, stirring occasionally, until onions start to soften. Reduce heat to lowest setting available. Stir in pine nuts, raisins, and red pepper flakes. Summer, stirring occasionally, until the mixture turns jammy (about 25 minutes). Allow to cool.


For the Salad:

While the Onion Jam is simmering, heat the olive oil in a saucepan over medium heat. Add couscous and toast, stirring occasionally, until it turns light brown. Add the water and a big pinch of salt, reduce heat to medium-low and cover. Cook until couscous is tender and the water is absorbed, about 7-10 minutes.


Stir the Onion Jam into the couscous. Refrigerate while chopping greens.


Finely chop the parsley and kale. Transfer into a big bowl and season with salt and pepper.


Add the couscous to the chopped greens (be sure to include any oil from the Onion Jam as part of the dressing). Stir in the chickpeas, allspice, and lemon juice. Taste and season again with salt and pepper, if needed. Add more lemon juice and allspice, if desired.


(Serves 4)

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