Not everyone loves a plain kale salad. Here we add bulgur and tomato confit. When you have a lot of tomatoes and some time, you can roast the tomatoes on a low heat with some thyme and preserve it to have on hand for recipes like this (see separate tomato confit recipe). Great for the vegan as a standalone dish (add some chickpeas for protein) or as a side for the carnivore. Substitute quinoa or rice to make it gluten-free.
- I bunch of kale chopped into ribbons
- 1/2 a red onion or you can use two chopped scallions
- 1 cup of bulgur cooked according to package.
- juice from one lime
- 1/2 cup of olive oil
- I jar of tomato confit
- salt and pepper to taste
Combine the kale ribbons with 1/4 cup of the olive oil in a large bowl. Massage gently with your hands for a few minutes. In the meantime cook the bulgur in a small saucepan. When it cools slightly, combine in the bowl with the kale, lime, remaining olive oil, tomato confit and salt and pepper. This dish also stores well for leftovers.