Kale, Apple, Walnut and Sumac-Onion Tabbouleh

   Another great accompaniment to Mediterranean food! Grilled meats with baharat spice mix, hummus, yogurt dip, Israeli salad of tomatoes and cucumbers, have all become a part of my regular repertoire, when preparing Mediterranean or middle-eastern foods. I am always looking for new and interesting sides to go with them.  This one hit the spot.

   It was just posted this week on Tasting Table.  It comes from Chef Michael Solomonov, who has adapted many recipes from his native Israel, to ingredients that can be found near him locally. It is very easy and quick to prepare.  I hope you will try it, even if your meal is not middle-eastern.

As Always,
ENJOY!

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

• INGREDIENTS
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

DIRECTIONS

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.