Caesar’s Caesar Salad
Pati Jinich, Javier Plascencia
155 ratings with an average rating of 5 out of 5 stars
155
1 hour 40 minutes (including 1 hour’s chilling)
Crunchy Kale Salad With Plums and Dates
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1large bunch kale (1 pound), stems discarded, leaves finely sliced
- 1lemon
- Salt and black pepper
- 8pitted dates
- 3ripe but firm plums or pluots
- ½cup roasted salted sunflower seeds
- ¼cup roasted walnut oil or olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
274 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 26 grams sugars; 5 grams protein; 682 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the kale in a large bowl and finely grate the lemon zest directly over the greens. Halve the lemon and squeeze the juice all over, straining out the seeds. Sprinkle with salt and pepper, then use your hands to mix and massage the kale, squeezing handfuls of the greens until they’re all softened. Let stand while you prepare the fruit.
- Step 2
Chop the dates. Cut the plums into wedges, discarding the pits, then cut each wedge in half crosswise. Toss the dates and plums with the kale, along with the sunflower seeds and walnut oil, until well mixed. Season to taste with more salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.
Private Notes
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Cooking Notes
Barbara Snider
Beet greens equally good and more tender than kale. No massaging necessary.
Jennifer O
This is one of the most easy to make and delicious, juicy summer salads! Bit hit with everyone. Plums are in, you've got to make this. Splurge and buy those jammy Medjool dates. I'm keeping this recipe forever!!!
NYCmom
This recipe does not even bother to indicate: Fresh or dried dates? I know precious few places that even carry fresh, and even then only a month or so a year...A little more guidance, please.
Kat
Loved this, and although it wasn’t quite as specified, it’s a flexible recipe and was really good. I had kale to use up but no plums, so I made it with apples, chopped dates, sunflower seed, and toasted walnuts, because they go so well with kale and apples. It’s summer now, but as I made it, it’s a nice and healthy winter salad to make with inexpensive ingredients that keep well in the fridge.
stephanie
Used baby Kale - made variations with dried apricots when out of dates. Great salad and flexible for substitutions.
Charlene
I didn’t have plums or walnut oil, so I substituted deseeded fresh cherries, unsalted sunflower seeds, and hazelnut oil - with a torn lobster. Delicious.
Peggy W
I thought it was a little too lemony, so I would recommend adding the lemon carefully, tasting as you go. Otherwise, I liked it. I am always looking for nice kale recipes this time of year since it is so easy to grow in the garden.
colette
This salad was THE BEST THING EVER. That is all.
yumMNy
The dates REALLY make this salad, but I ate about half of it and realized it was missing some kind of salty cheese. I grated some pecorino into the bowl and that worked but it would probably have been even better with Parmesan or feta since they’re a little less funky aka more complementary to the mellow plum/date flavors… or maybe with blue cheese since that’s contrastingly funky. Anyway, add a nice cheese if you eat dairy, that made it really great.
SJH
Peaches! Roasted pecans. So fun to mix it up!
Carmyn
Amazing! Wholefoods had plouts from Frog Hollow Farms, used half the dates. Keeper!
xtraspice
So delicious. Easy, healthy, and delicious. Kale from the garden and Italian plums from the tree. I used dried dates and pumpkin seeds as that’s what I had on hand. Will make this again.
Inna B
Delicious. Added sardines and pearled cous cous to make it a more complete meal.
SS
yummy and easy
AKA
This was good - to make it more filling, I tossed the salad with 2tbsp natural peanut butter, which was excellent
Opinion/Modifications
Good enough but not amazing. Dates are very good with the kale.
Anna W.
Added yuzu ponzu to the kale with the lemon and a dollop of ricotta on top at the end. Best lunch this week for sure!
Ivy Greene
I followed the directions exactly but used a little less walnut oil . I also used pepitas—pumpkin seeds—and then added Halloumi cheese croutons to make it more if a main dish salad . Loved it ! Look forward to sharing with friends !
Meg
I think this salad needs a creamy element like goat cheese, or make it with walnuts and use blue cheese. This is basically a rif on Andrew Weil’s kale salad, which has Parmesan and breadcrumbs and is delicious.
Rosalie
You can also add pine nuts and currants. Even orange wedges. Any dried fruit would be great.
m.a.talbott
We will make this all summer long. SOOOOOOO good.
SBB in the Kitchen
Made this for a BBQ - it was a hit. My kale avoiding husband loved this, we used in season stone fruit (Nectatines and pluots). I also added a splash of honey to my first mix, really not necessary. Will make again and again. Thx!
kirstin
Wow, this is so good and simple and it actually takes the amount of time listed!!!
Julie
Rave reviews from all of the guests at a recent BBQ. I used fresh plums from my backyard, skipped the salt because the sunflower seeds were salty enough. Used olive oil and it was perfect.
whittles
added feta to cut the tart of the plumbs and acid from the lemons. massaged the kale for a few mins - really lovely salad with bold zingy flavors!
Robin
This salad tasted very bad. There was no flavor, and I would never serve this to Company. Most of NYT salads are 4 . This is at best a 2 or 3/5
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