Kale Salad
KALE SALAD & POMEGRANATE DRESSING: KALE WITH A MEDITERRANEAN TOUCH
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Hearty cabbage leaves often take the spotlight in Turkish cuisine, but typically cooked or pickled.
Fun Fact: Kale isn't something we regularly use in Turkish cuisine. We became acquainted with this hearty vegetable after migrating to North America! Though we were hesitant to try it at first, this Kale Salad changed everything for us. (So much so that we even planted a couple roots in our veggie garden!)
My mother first encountered this salad at a potluck for an art gallery opening. The original recipe featured only raisins for sweetness and walnuts for crunch. But once she had learned the trick to soften the tough leaves with salt, in her true culinary fashion, she added her own twist—pomegranate, a fruit that holds a special place in Turkish culture, especially during the winter months. The pomegranate sour sauce she included elevated the dish to a perfect balance of tart and sweet. (If in a pinch, I just use the pomegranate sour sauce for the dressing, and it is to-die-for.)
This recipe has become a cherished addition to our fancier dinner parties, always delighting our guests at special gatherings. The bold, earthy kale paired with tangy pomegranate seeds, crunchy walnuts, and dried blueberries makes it a stunning addition to any table. (Personally, it’s best served alongside slow-roasted meat or poultry, making it a dazzling centrepiece for memorable winter feasts!)
Ingredients
350 g (1 bunch) kale
2 pomegranates
½ lemon (juice only)
½ cup olive oil
¼ cup pomegranate sour sauce
½ tbsp salt
¼ cup walnuts (roughly crushed)
¼ cup dried blueberries
Directions
CLEANING THE KALE
Fill a large bowl with water, 2 tbsp of salt, and ¼ cup of white vinegar. Dissolve the salt.
Soak the kale leaves in the mixture for 15-20 minutes to remove pesticides and bacteria.
Rinse the kale leaves thoroughly under running water.
Drain the leaves and remove excess water using a salad spinner. (Otherwise, any water remaining on the leaves will dilute the dressing.)
PREPARING THE KALE LEAVES
Remove the hard stems of the kale leaves.
Thinly chop the leaves and place them in a large bowl.
Add ½ tbsp of salt and gently massage the leaves for 1-2 minutes to soften their texture.
Cover the bowl with a lid and set aside.
PREPARING THE POMEGRANATES
Wash and dry the pomegranates.
Remove the fleshy seeds of 1 pomegranate. (See [Notes From the Kitchen] for how to handle a pomegranate without making a mess.)
Extract the juice of the other.
MAKING THE DRESSING
In a bowl, whisk together:
Juice of 1 pomegranate
Juice of ½ a lemon
½ cup olive oil
¼ cup pomegranate sour sauce
ASSEMBLING THE SALAD
Combine the salted kale leaves with half of the dressing. Toss thoroughly.
Transfer the kale to a serving bowl.
Sprinkle the crushed walnuts, dried blueberries, and pomegranate seeds evenly over the salad.
Drizzle the remaining dressing generously over the salad before serving.
(Optional: Add a drizzle of honey to the dressing for a sweeter flavour.)
SERVING
Serve this vibrant Kale Salad as a side dish alongside roasted meat or poultry. The crunchy walnuts, sweet dried blueberries, and bursts of juicy pomegranate perfectly balance the bold kale leaves, while the tangy-sweet dressing ties it all together. Whether for a festive dinner or an everyday boost of nutrition, this salad is sure to delight.
Afiyet Olsun!
[Notes from the Kitchen]
Cleaning Kale: Washing greens thoroughly is essential, as kale is consumed raw. Soaking the leaves in a salt-vinegar solution helps remove dirt, bacteria, and potential pesticide residues. After rinsing, using a salad spinner ensures the leaves are dry enough to fully absorb the dressing, enhancing the salad's flavour.
Kale Stems: Don’t throw out the tough stems! They are excellent for adding depth to homemade beef or chicken stock.
Salt Massage: Massaging the kale with salt softens its texture and reduces its bitterness, making it more palatable. This simple step also helps the leaves absorb the dressing evenly, ensuring each bite is flavourful.
Handling Pomegranates:
To easily remove the seeds:
Cut off the top to expose the sections.
Gently score the skin along the natural ridges from top to bottom.
Pull the pomegranate apart into sections and pop the seeds out with your fingers or a spoon.
For juicing, halve the pomegranate horizontally and squeeze it like a lemon.
For juicing, halve the pomegranate horizontally and squeeze it like a lemon.
Safety Tip: Use a sharp knife when preparing the pomegranate and kale. A dull blade requires more force, increasing the risk of accidents. Always cut on a stable surface and keep your fingers clear of the blade.
Pomegranate Sour Sauce: This ingredient is a distinct part of the recipe and adds a unique tartness. It can usually be found in ethnic food stores specializing in Middle Eastern or Turkish products. Its inclusion elevates this dish from a simple salad to a refined culinary experience.
Make Ahead Tip: For maximum freshness, prepare the kale and dressing separately. Combine them just before serving to maintain the salad's crunch and vibrant flavours.
