Remember when kale was just that weird thing that decorated salad bars? Now it seems that you can’t have a conversation without kale being dropped in somewhere. Poor iceberg lettuce, can’t hang with the cool produce, relegated to just be shredded on top of a $1 taco.
Among this new cool produce gang–the glorious fig. The fig seems to have weaseled its way in everywhere as well. Sure its been around since before biblical times, but 2014 was really its year. Pair it with cheese, and you got something really special.
I personally like this produce awakening. Not (just) because I want to sit with the cool kids, but this stuff is pretty good. I have tried many a kale salad lately, and often times they leave little to be remembered. But the combination of fig, honey, citrus and olives here is heavenly. The almonds and cucumber lend a good crunch, and this dressing actually tastes better on kale than on a traditional mixed greens or dare I say, Iceberg (gasp!)
The ingredients for this fig & honey kale salad are simple: kale, cucumber, Kalamata olives and almonds. But it’s the dressing that makes it shine.
Warning its a little addicting and you’ll probably eat the whole bowl. But that’s ok, cause you can then tell people how you polished off an entire KALE and FIG salad and thus be able to name drop both into your next conversation. Aren’t you cool?
Enjoy!
- 3 cups chopped kale
- 1 cucumber, peeled and sliced
- 1/4 cup chopped pitted Kalamata olives
- 3 tbsp slivered or sliced almonds, toasted
- 2 tsp fig jam
- 2 tsp honey
- 1 tsp dijon mustard
- Juice from 1 meyer lemon (about 1/4 cup)
- 1/8 cup olive oil
- Place fig jam and honey in a bowl and warm in microwave about 10 seconds to warm slightly.
- Place warm fig jam and honey in blender. Add dijon and lemon juice. While processing, slowly drizzle in the olive oil to combine.
- Place kale, cucumbers and olives into a large bowl.
- Toss kale with dressing and top with toasted almonds.
- Season with a sprinkle of sea salt and fresh pepper.
- The dijon mustard is important for emulsifying the oil with the other ingredients, so don't leave it out. If you like you can substitute a honey mustard for the dijon.
- Using a blender or equivalent mixing equipment is important to get the creamy consistency to your dressing that is difficult to achieve if whisking by hand.
