Serves 4 to 6
· 2 cups (packed) shredded stemmed kale leaves
· 3/4 cup finely chopped walnuts
· 1/2 cup diced apple
· 1/4 cup Simple Sumac Onions (recipe follows)
· 1/4 cup pomegranate seeds
· 3 tablespoons lemon juice
· 3 tablespoons olive oil
· 1/2 teaspoon kosher salt
Combine all the ingredients in a large bowl. Toss to combine and serve.
Simple Sumac Onions
Makes about 1 cup
· 1 red onion, thinly sliced
· 1 tablespoon red wine vinegar
· 1 teaspoon ground sumac
· 1/2 teaspoon kosher salt
Combine all the ingredients in a bowl and toss to combine. Serve immediately.
“Kale, Apple, Walnut and Sumac Onion Tabbouleh” and “Simple Sumac Onions” fromZahav: A World of Israeli Cooking. Copyright ©2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Photograph from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook. Photography copyright ©2015 by Michael Persico. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
Reposted from The Splendid Table's website.
