Warm Kale Salad With Walnuts and Pomegranate
Pomegranate molasses makes a sweet-tart contribution to this salad of cooked, not raw, kale. It’s really more of a vegetable side dish, but could very well be a salad course on its own. In every bite there’s a morsel of warm kale, walnut and pomegranate. Truth be told, it is just as tasty served at room temperature. It’s also great to make ahead of time: You can cook the kale, toast the nuts and make the vinaigrette early. Then toss everything and garnish five minutes before serving.
- Serves: 6 persons
- Salt and pepper
- 2pounds kale, stems removed
- 2tablespoons pomegranate molasses
- 2tablespoons red-wine vinegar, white-wine vinegar or sherry vinegar
- 1tablespoon lemon juice
- 1tablespoon Dijon mustard
- 3tablespoons extra-virgin olive oil
- 1cup toasted walnuts
- ½cup pomegranate seeds, or more to taste
Step 1Heat oven to 400 degrees. Bring a large pot of well-salted water to a boil over high heat.
Step 2Wash kale in a deep basin of cold tap water. Cut or tear into 1-inch ribbons. Add kale to the boiling water and cook, stirring occasionally, for 2 to 3 minutes. Drain, cool and blot dry.
Step 3Make dressing: Combine pomegranate molasses, vinegar, lemon juice and mustard; stir to dissolve. Whisk in olive oil and season with salt and pepper.
Step 4To serve, place kale in an ovenproof serving dish. (A 9-by-13-inch pan, large cast-iron or small Dutch oven would all work.) Add dressing and mix to coat. Transfer dish to oven and cook until kale is heated through, about 5 minutes. Top with walnuts and shower with pomegranate seeds.