Aunt Marion’s Kale Salad with Garlic-Shallot Vinaigrette
Please forgive me – I have been hoarding this special kale salad all to myself for weeks. It all started at Thanksgiving. I know! I can’t believe I held out for so long. Truthfully, we had a fabulous meal for Thanksgiving but the dish that everyone raved about? This, Paul’s Aunt Marion’s Kale Salad. There might have even been jokes about having the leftovers for breakfast the next morning…although, there were not leftovers because it’s THAT good.
I have made it a couple of time since Thanksgiving and Paul’s mom actually made it for our Christmas day meal and, again, there was not a single little sliver of kale left in the bowl at the end of the meal. I guessed it was about time that I quit hogging this winner to myself and share it with you. And I also thought that some of us (ahem) are possibly trying to come down from a sugar/snack/champagne high from Christmas and New Year’s Eve so what better time to share, right?
The salad itself is super simple – kale, dates, almonds and Parmesan cheese. But the dressing is where it’s at – garlic and shallots. What more do you need! I have to admit that I made one little adjustment to the dressing – I used STAR Fine Foods garlic-infused olive oil instead of regular EVOO. You can’t go wrong with adding a little garlic flavor. My favorite thing about this salad is that it gets better the longer it sits so it’s a great one to make over the weekend and then it’s ready for weekday lunches or a quick side dish for weeknight dinners.
This STAR olive oil has become a staple in our house for lots of things but I think it also just became my favorite vinaigrette oil, too. All the flavor of sweet roasted garlic without actually having to roast it. STAR Fine Foods Garlic Infused Olive Oil, it is available at select Walmart stores, Raleys and Savemart and on STAR’s website.
Date & Almond Kale Salad with Garlic-Shallot Vinaigrette
Yield: Serves 8
Prep Time: 5 min
Total Time: 60+ min depending on chill time
A fun and flavorful salad made famous by - obviously - my husband's Aunt Marion. It quickly became a family favorite featuring parmesan cheese, almonds, dates and a homemade garlic-shallot vinaigrette.
for the dressing:
1/4 cup finely diced shallots (1 medium or 2 small)
1/4 cup STAR Fine Foods Garlic-Infused Olive Oil
2 tsp. honey
2 Tbs. fresh lemon juice (about 1/2 a lemon)
1/2 tsp. salt
1/4 tsp pepper
for the salad:
8 cups Kale, rib removed, washed and torn into pieces
1/2 cup chopped dates
1/2 cup almond slices
1/2 cup parmesan cheese
Mix the dressing ingredients together until well-blended. Set aside. In a large bowl, combine kale, dates and almonds and toss to distribute. Add the dressing and mix well to coat the kale. Cover and refrigerate for at least 1 hour, up-to overnight. The flavors will intensify as the salad sits. Just before serving, add the parmesan cheese and toss to serve.
I have an ongoing relationship with STAR Fine Foods for recipe development. This post is sponsored by STAR but as always, all opinions are my own.