Written for Mishpacha Magazine
This salad is easily one of the top five most-used recipes that I’ve created. The dressing will, without a doubt, become a staple in your home. and the salad components work wonderfully with the dressing to allow each to shine.
5 cups finely shredded kale
1/2 cup mayonnaise
1 Tbsp tamari, soy sauce, or coconut aminos
1 Tbsp Dijon mustard
1/4 tsp vinegar (I used apple cider vinegar)
salt, to taste
2 Tbsp nutritional yeast
1 Tbsp maple syrup
2 tsp lemon juice
3 Medjool dates, thinly sliced
3 Tbsp hemp hearts or sesame seeds
1/3 cup assorted seeds
frizzled leeks (recipe below)
sprinkle of nutritional yeast as garnish (optional)
2 large leeks, white and palest green parts only
2-4 cups oil
salt, to taste
To prepare salad:
In a small bowl, mix together dressing ingredients. Massage dressing into kale to soften and combine, but not wilt. Place into a large serving bowl.
To prepare frizzled leeks:
Cut the leeks into 2-inch lengths, then halve lengthwise
Slice each half along the length into very thin strips. Rinse well to remove all grit, using your fingers to separate the pieces and agitate. Drain and dry.
Once dry, heat 1-1/2 inches of oil in a medium size pot over medium heat. Add a couple of pieces of leek at a time to oil, frying for 10-15 seconds, until the threads are just golden.
Remove leeks from oil and place on a paper towel to dry and cool completely. Leeks should crisp up as they dry and will become crunchy and golden.
Add dates and seeds to the kale. Top with frizzled leeks, and optional nutritional yeast.