Grilled bread and kale salad with red onions, walnuts, and figs from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Debkelliemember on April 03, 2016

    Did this one again, subbing in green skinned apple for figs. Very nice. Went well with the chargrilled tahini pork skewers..

  • debkellie on March 13, 2016

    I added some roasted pumpkin and toasted pecans, but otherwise as per recipe (leaving out cheese). Made a lovely warm salad which surprised & delighted the dinner table vegan guests.

  • Waderu on March 29, 2014

    used dried figs soaked in lemon juice and balsamic vinegar, substituted Parmesan crisps for the Parmesan cheese and the bread

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Reviews about this recipe

  • Serious Eats

    This is my new go-to kale salad. Each ingredient sings on its own yet come together for in each balanced, delicious bite. No problems at all.

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