Takes about 30 minutes
Serves 6
Based on Yotam Ottolenghi’s Baby Spinach Salad With Dates and Almonds from Lottie and Doof
1 tablespoon white wine vinegar
1/2 medium red onion, thinly sliced
6-8 pitted Medjool dates, cut into slivers lengthwise
2 tablespoons butter
2-3 tablespoons olive oil
2 small pitas, torn into bite-size pieces
1/2 cup/75g whole raw almonds, coarsely chopped
2 teaspoons sumac (available at Penzey’s Spices)
good pinch red pepper flakes
1 bunch kale rinsed and spun dry and torn into pieces
2 tablespoons squeezed lemon juice
kosher salt & freshly ground black pepper
Combine the vinegar, onion, and dates in a small bowl. Add a pinch of salt, mix, and let marinate for about 20 minutes.
Melt the butter and 2 tablespoons of the olive oil in a medium frying pan over medium heat. Add almonds and cook, stirring until they’re starting to smell toasty, about 5 minutes, and then add the pita and keep cooking and stirring until the pita is crunchy and browned. Remove from the heat and mix in the sumac, red pepper flakes, and another pinch of salt.
To serve the salad, place the kale in a large bowl and toss with the pita-almond mixture and the dates and red onion, the remaining tablespoon olive oil, and lemon juice. Taste and add more salt and pepper if desired.
Originally posted July 2021