Philadelphia-based chef Michael Solomonov's riff on tabbouleh salad is great to prep ahead, making for a ninja-fast assembly. Combine the lemon juice, olive oil and salt in a small container, and have it ready to go in the fridge. Toss everything together and, voilà, your salad is ready.
Solomonov recommends this as a breakfast dish, and we couldn't agree more. Shredded kale shines bright with sumac and fresh lemon juice, while walnuts, apples and pomegranate seeds add the perfect amount of crunch.
To learn more, read "So Proudly We Kale."
Kale, Apple, Walnut and Sumac-Onion Tabbouleh
Recipe adapted from "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook
Yield: 4 servings
Prep Time: 20 minutes, plus macerating time
Cook Time: N/A
Total Time: 20 minutes, plus macerating time
For the Pickled Sumac Onions:
1 cup finely diced red onion (½ large red onion)
2 tablespoons red wine vinegar
2 teaspoons ground sumac
¼ teaspoon kosher salt
For the Tabbouleh:
2 cups packed shredded kale
¾ cup finely chopped walnuts
½ cup diced apple (½ Honeycrisp)
¼ cup pickled sumac onions
¼ cup pomegranate seeds, plus more for garnish
3 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ teaspoon kosher salt, plus more to taste
1. Make the pickled sumac onions: In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally. Makes 1 cup. Make ahead: The pickled onions can be made, covered and chilled for up to 3 days.
2. In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.