Lines + Angles Recipes

Kale Salad with Herbs,
Pomegranate, Persimmon 

(For 4 Servings)

Difficulty: Easy
Total time: 30 min

Preparation & Cooking time: 30 min

Ingredients:

1 teaspoon salt

1 1/2 pounds fresh kale leaves; washed, with tough stalks cut off

4 tablespoons balsamic vinegar

2 tablespoons pomegranate syrup; or pomegranate molasses

4 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 persimmons; peeled, de-seeded, and sliced thinly

1 pomegranate; de-seeded

1/2 cup fresh mint leaves

1/2 cup fresh flat-leaf parsley

Directions:

  1. Bring a large pot of water to a boil and add salt.

  2. When water is boiling, blanch kale leaves for about 1 minute, remove from heat, drain and rinse in cold water.  Drain well then coarsely chop leaves.

  3. In a small bowl whisk together vinegar, pomegranate syrup, olive oil, salt, and pepper.

  4. In a large salad or mixing bowl add kale, sliced persimmon, pomegranate seeds, and herbs.  Toss well, drizzle on the dressing, toss again and serve.