Kale Salad with Pomegranates

From Zahav Home by Michael Solomonov and Steven Cook

From Zahav Home by Michael Solomonov and Steven Cook. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.  Copyright © 2024.

Credit: Michael Persico

Kale Salad with Pomegranates

Yield: 4 servings

Ingredients:

• ½ medium red onion, sliced into half-moons

• Scant ½ cup red wine vinegar

• 1 tablespoon salt

• 2 pomegranates

• 2 bunches kale, ribs removed

• 1 cup unsalted pistachios, roughly chopped

• 1/3 cup olive oil, plus more as needed

• 2 to 4 mandarin oranges (depending on size), peeled and separated into segments

Procedure:

1. In a bowl large enough for the entire salad, stir together the red onion, vinegar, and salt.

2. Prep the pomegranates: Have a bowl handy for the seeds. Slice each pomegranate in half horizontally. Working with one half at a time, whack the skin side with a wooden spoon to loosen the seeds directly into the bowl. Remove the pith and discard.

3. Blitz the kale in a food processor until it looks like finely chopped parsley. Add to the bowl with the marinated onion, stirring until evenly coated. Let sit for 10 minutes to allow the kale to absorb the dressing.

4. Add three-quarters of the pistachios plus the olive oil, tossing until evenly coated. Scatter three quarters of the pomegranate seeds and oranges on top, then stir everything together. Scatter the remaining nuts and fruit on top.

5. Drizzle more olive oil on top if you like.