KALE SALAD WITH DATES

Schlappy’s sweet sister, Michele, and her husband, Dave, live with their four adorable sons out in sunny Ventura, California, just a few blocks from the beach where Schlappy asked me to marry him. In fact, we got to share our exciting news with them first! It’s always a treat to spend time with them when we visit the Golden State, and they’re definitely my inspiration for this yummy salad. While touring we got a chance to do some visiting with them last summer, and I went kale crazy. I’ve always loved dates, so I thought a marriage of the two was in order. Dates thrive in the dry climate of Southern California, and kale is also grown in great abundance in the San Joaquin Valley. Upon returning home, I came up with this nutritious salad. It kinda makes me feel like a beach babe!

Makes 4 servings

1 POUND KALE, STEMMED AND CHOPPED, OR ONE 16-OUNCE BAG CHOPPED KALE

JUICE OF 1 LEMON

1¼ TEASPOONS KOSHER SALT

2 TABLESPOONS HONEY

½ TEASPOON RED PEPPER FLAKES

¼ CUP EXTRA-VIRGIN OLIVE OIL

½ SHALLOT, MINCED

¼ CUP CHOPPED PECANS OR PECAN PIECES

5 DATES, PITTED AND CHOPPED

1 LARGE HONEYCRISP APPLE, DICED

3 OUNCES PECORINO CHEESE, SHAVED

1. Make sure the chopped kale is very dry and place it in a large salad bowl. Pour 1 tablespoon lemon juice and ¼ teaspoon of the salt over the kale and massage the leaves gently for 4 to 5 minutes to tenderize them.

2. Combine the honey, remaining lemon juice, remaining 1 teaspoon salt, the pepper flakes, olive oil, and shallot in a Mason jar. Shake well.

3. Toss the kale with the pecans, dates, apple, and cheese. Add dressing to taste and toss to coat the kale thoroughly.

SOUTHERN SIMPLE: Fresh kale is available all year but is best in the colder months. Store fresh kale in the coldest part of your fridge’s crisper drawer.

SOUTHERN MOTHER: Kale provides a good amount of folate, calcium, and iron.