Make date purée:
In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts. Make the dressing:
Whisk together vinegar, olive oil and date purée until well combined. Season to taste. Assemble the salad:
In a large bowl, mix the dressing and shredded kale until well coated, taste and adjust the seasoning.
Spread a thin layer (1 teaspoon) of date purée on each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.
About Art de Fete
Svitlana Flom shares her passion for food and cooking on her website Ardefete.com. Her vision includes "cooking sophisticated food, smart preparation, and elegant entertaining". Visit her website for more inspiring recipes.