This recipe from Michael Solomonov, owner of the Philadelphia-restaurant Zahav.
"Here in the U.S. tabbouleh is generally made with bulgur wheat, parsley, lemon juice, and chopped tomatoes. But in Israel it is very unlikely that you will find it made the same way in two different kitchens. Kale has the same advantage as parsley (it doesn't wilt from the acid in lemon juice, so you can prepare the salad in advance) and is an excellent alternative. During the fall, I added apples and crushed walnuts, which mimic and can even replace the bulgur for a wheat-free version," Solomonov writes.
Kale, Apple, Walnut and Sumac Onion Tabbouleh
2 cups (packed) shredded stemmed kale leaves
3/4 cup finely chopped walnuts
1/2 cup diced apple
1/4 cup Simple Sumac Onions
1/4 cup pomegranate seeds
3 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon kosher salt
Combine all the ingredients in a large bowl. Toss to combine and serve.
Makes 4 to 6 servings.
Simple Sumac Onions
1 red onion, thinly sliced or diced
1 tablespoon red wine vinegar
1 teaspoon ground sumac (see note)
1/2 teaspoon kosher salt
Combine all the ingredients in a bowl and toss to combine. Serve immediately.
Makes about 1 cup.
Note: Look for ground sumac at spice shops and specialty stores. If you can't find it, substitute 1 teaspoon lemon zest.
Recipes adapted from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook
Food on 12/13/2017