More Recipes
Zahav
2 cups (packed) shredded stemmed kale leaves
3/4 cup finely chopped walnuts
1/2 cup diced apple
1/4 cup Simple Sumac Onions (recipe follows)
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.
Simple Sumac Onions
Makes about 1 cup
1 red onion, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon ground sumac
1/2 teaspoon kosher salt
Combine all the ingredients in a bowl and toss to combine. Serve immediately.
“Kale, Apple, Walnut and Sumac Onion Tabbouleh” and “Simple Sumac Onions” from Zahav: A World of Israeli Cooking. Copyright ©2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Photograph from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook. Photography copyright ©2015 by Michael Persico. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
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