Fig, Kale, and Tomato Salad

1

ABOUT THE RECIPE:

Although the combination may sound unusual, crunchy kale, juicy tomatoes, and sweet figs come together to make a delectable and filling salad. This is an innovative dish that works well as a light luncheon entrée or as an impressive first course.

Makes 4 to 6 servings

2

INGREDIENTS:

SWEET BALSAMIC DRESSING
3 to 4 tablespoons extra-virgin olive oil (to taste)
1½ to 2 tablespoons balsamic vinegar (to taste)
2 teaspoons brown sugar
1 teaspoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
2 cups stemmed and thinly sliced kale
4 cups chopped romaine lettuce
1 medium ripe tomato, chopped
2 to 4 large dried figs, stemmed and very thinly sliced
2 tablespoons unsalted or salted roasted sunflower seeds

3

INSTRUCTIONS:

Put all of the DRESSING ingredients into a small bowl and briskly whisk until emulsified.

To make the SALAD, put the sliced kale into a medium bowl. Pour 2 tablespoons of the dressing over the kale. With clean hands, massage the dressing into the kale. (This will help to break down the tough fibers in the kale and tenderize it.) Let the kale marinate in the dressing for about 20 minutes.

When you are ready to serve the salad, put the lettuce, tomato, figs, and sunflower seeds into a large bowl. Add the kale and more dressing (to taste, see note), and toss until the greens are evenly coated. Serve at room temperature.

4

NOTE: If you have any salad dressing leftover, store tightly covered in the refrigerator for up to 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

Although the combination may sound unusual, crunchy kale, juicy tomatoes, and sweet figs come together to make a delectable and filling salad. This is an innovative dish that works well as a light luncheon entrée or as an impressive first course.

Makes 4 to 6 servings

2

INGREDIENTS:

SWEET BALSAMIC DRESSING
3 to 4 tablespoons extra-virgin olive oil (to taste)
1½ to 2 tablespoons balsamic vinegar (to taste)
2 teaspoons brown sugar
1 teaspoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
2 cups stemmed and thinly sliced kale
4 cups chopped romaine lettuce
1 medium ripe tomato, chopped
2 to 4 large dried figs, stemmed and very thinly sliced
2 tablespoons unsalted or salted roasted sunflower seeds

3

INSTRUCTIONS:

Put all of the DRESSING ingredients into a small bowl and briskly whisk until emulsified.

To make the SALAD, put the sliced kale into a medium bowl. Pour 2 tablespoons of the dressing over the kale. With clean hands, massage the dressing into the kale. (This will help to break down the tough fibers in the kale and tenderize it.) Let the kale marinate in the dressing for about 20 minutes.

When you are ready to serve the salad, put the lettuce, tomato, figs, and sunflower seeds into a large bowl. Add the kale and more dressing (to taste, see note), and toss until the greens are evenly coated. Serve at room temperature.

4

NOTE: If you have any salad dressing leftover, store tightly covered in the refrigerator for up to 2 days.

Fig, Kale, and Tomato Salad
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