Shredded Kale Salad With Date Puree & Pine Nuts

• 2 cups Medjool dates, pitted
• 2 cups Water
• 1/2 teaspoon Sea salt
• Pinch Nutmeg
• Pinch Cayenne pepper
• 1/2 Lemon, juiced
• 1 bunch Kale, center ribs removed, leaves finely shredded
• 1/4 cup Pine nuts, toasted
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon date puree
• Salt and freshly ground black pepper

1. Make date puree: 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 puree refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts.
2. Make the dressing: Whisk together vinegar, olive oil and date puree until well combined. Season to taste. In a large bowl, mix the dressing and shredded kale until well coated, taste and adjust the seasoning.
3. To assemble the salad, spread a thin layer (1 teaspoon) of date puree in each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.

dates, water, salt, nutmeg, cayenne pepper, lemon, center, nuts, red wine vinegar, extravirgin olive oil, date puruee, salt

Taken from food52.com/recipes/31237-shredded-kale-salad-with-date-puree-pine-nuts (may not work)