Recipe courtesy of Molly Yeh
Kale Salad with Onion Jam Sufganiyot
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- Level: Intermediate
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 42 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 2 mg
- Sodium
- 414 mg
Sufganiyot are fried jelly-filled donuts that are traditional to eat on Hanukkah. Savory sufganiyot are my jam so rather than toast up croutons for a salad I fried up some tiny savory sufganiyot!
- Level: Intermediate
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 42 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 2 mg
- Sodium
- 414 mg
Ingredients
Onion Jam:
Dressing:
Sufganiyot:
Directions
- Add the kale in a serving bowl. Drizzle the dressing over the kale and massage into the kale until slightly wilted. Top with the sufganiyot. Garnish with pomegranate seeds and za’atar.
Onion Jam:
Yield:
Makes about 3/4 cup
- Combine the onion, sugar, vinegar, salt and pepper in a small saucepan. Bring to a boil, then turn down heat to medium-low and cook, stirring occasionally, for 25 to 30 minutes, or until the onions are cooked down and syrupy and there is very little steam rising from the mixture. Stir in the thyme. Remove from the heat to cool completely.
Dressing:
Yield:
Makes about 3/4 cup
- In a small mixing bowl or measuring cup, whisk together the tahini, mayonnaise, mustard, lemon zest and juice and garlic. Slowly drizzle in the olive oil and whisk to emulsify. Thin out to a more pourable consistency with the water. Season with salt and pepper.
Sufganiyot:
Yield:
Makes 16
- Heat oil over medium heat in a heavy bottomed pot to 350 degrees F.
- Remove 4 biscuit pieces from the can (wrap and refrigerate or freeze the remaining 4 to be used another time). Cut each biscuit in quarters, then roll each piece into a ball, to form 16 total. Fry a few balls at a time until they are evenly golden brown and puffed up to the size of a donut hole, 2 to 3 minutes, turning occasionally with a spoon. Remove with a slotted spoon onto a rack and season with salt.
- Fill a small piping bag with the onion jam and cut a small hole. Poke a small hole into the center of each donut with the tip of a paring knife and squeeze about 1/2 teaspoon of jam inside each.
