Prep time
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I adapted this recipe from one first published in the December 2012 issue of Self Magazine. It's a delicious and healthy make ahead salad.
Recipe type: Salad
Serves: 6
  • Juice of 1 Lemon
  • 1 Tablespoon Finely Minced Shallots
  • 1 Teaspoon Honey
  • ½ Teaspoon Kosher Salt
  • ⅛th Teaspoon Coarse Ground Black Pepper
  • ¼ Teaspoon Red Pepper Flakes
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Cup Salted, Dry Roasted Almonds, Coarsely Chopped
  • 10 Pitted Dates, Minced
  • 1½ lbs Baby Kale, Large Stems Removed, Finely Chopped
  • 10 Pieces Parmigiano Reggiano, Thinly Shaved
  1. Place a small strainer on top of a jar and squeeze the juice of 1 lemon into the jar.
  2. Then add the shallots, honey, Kosher salt, black pepper, red pepper flakes and olive oil to the jar.
  3. Shake it all up rigorously and set it aside.
  4. About 20 minutes before you plan to serve the salad shake up the dressing.
  5. Toss the kale with the dressing and let it sit for 20 minutes to absorb all that wonderful dressing goodness.
  6. Just before serving add the chopped dates and nuts and toss the salad again.
  7. Garnish with the shaved parmesan and serve to your happy dinner guests.
If you happen to have any leftovers (I doubt you will), this salad is one of the few salads that actually tastes good the following day.
Recipe by After Orange County at