Name: Kale Tabbouleh with Ras el Hanout Dressing
Cuisine: Mediterranean
Ingredients: 1 cup bulgur wheat or quinoa; 3 tablespoons freshly squeezed lemon juice; 3 tablespoons orange juice; 2 teaspoons honey; 2 tablespoons red wine vinegar; 1 shallot, minced; 2 teaspoons , ground; 1 teaspoon; 1/3 cup extra-virgin olive or walnut oil; 1 bunch Tuscan (lacinato, black or dinosaur) kale, large ribs removed, leaves finely chopped; Seeds from 1 pomegranate; 1 apple, cut into 1/2-inch cubes; 1/4 cup fresh parsley, finely chopped; 3 tablespoons fresh mint leaves, thinly sliced; 3 tablespoons fresh basil leaves, thinly sliced; 1/2 teaspoon fine sea salt; Freshly ground

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Kale Tabbouleh with Ras el Hanout Dressing

This festive salad is perfect holiday fare. At a time when greens can often be over-shadowed by sweets, this salad will have everyone second guessing. A bright citrus vinaigrette infused with the warming spices of

Ras El Hanout

We all love a good mystery, and it’s doubly true in the case of the secret ingredient: plainly there for us to taste but elusively masked within the dish. Spice merchants know this, ...

helps to tenderize the kale, and the pomegranate seeds add a sunny pop of flavor. This salad is sure to bring some holiday cheer.

Ingredients

For the Bulgur:

1 cup bulgur wheat or quinoa

For the Dressing:

3 tablespoons freshly squeezed lemon juice
3 tablespoons orange juice
2 teaspoons honey
2 tablespoons red wine vinegar
1 shallot, minced
2 teaspoons

Ras El Hanout

Ras El Hanout

We all love a good mystery, and it’s doubly true in the case of the secret ingredient: plainly there for us to taste but elusively masked within the dish. Spice merchants know this, ...

, ground
1 teaspoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1/3 cup extra-virgin olive or walnut oil

For the Salad:

1 bunch Tuscan (lacinato, black or dinosaur) kale, large ribs removed, leaves finely chopped
Seeds from 1 pomegranate
1 apple, cut into 1/2-inch cubes
1/4 cup fresh parsley, finely chopped
3 tablespoons fresh mint leaves, thinly sliced
3 tablespoons fresh basil leaves, thinly sliced
1/2 teaspoon fine sea salt
Freshly ground

Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...

Preparation

For the Bulgur:
Cook the bulgur or quinoa according to package instructions. Set aside to cool.

For the Dressing:
To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot,

Ras El Hanout

We all love a good mystery, and it’s doubly true in the case of the secret ingredient: plainly there for us to taste but elusively masked within the dish. Spice merchants know this, ...

and

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...

in a small bowl. Slowly whisk in the oil, then set aside.

For the Salad:
In a large bowl, combine the kale and dressing. Toss together to evenly distribute and coat salad. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let salad sit for about 10 minutes, allowing the flavors to meld. Serve and enjoy!