Michael Solomonov writes, “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.”

A wine with good acidity and refreshing minerality will balance the vinaigrette and sumac flavors in this salad. A good bet would be a dry rosé like SAVED “Magic Maker” Rosé 2016 (SRP $16).


Adapted from “Zahav: A World of Israeli Cooking” by Michael Solomonov and Steven Cook, Houghton Mifflin Harcourt ($35.00)

2 cups (packed) shredded stemmed kale leaves

¾ cup finely chopped walnuts

½ cup diced apple

¼ cup Simple Sumac Onions

¼ cup pomegranate seeds

3 tablespoons lemon juice

3 tablespoons olive oil

½ teaspoon kosher salt

Combine all the ingredients in a large bowl. Toss to combine and serve.

Note: To remove seeds from pomegranates, cut the pomegranate in half crosswise. Working over a bowl, take a sturdy wooden spoon and hit the back of the pomegranate half several times. The seeds will fall out into the bowl. Turn the pomegranate and continue until all the seeds are extracted. Discard any white membrane that may fall into the bowl.

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Yield: 4 to 6 servings


1 red onion, thinly sliced or diced

1 tablespoon red wine vinegar

1 teaspoon ground sumac

½ teaspoon kosher salt

Combine all the ingredients in a bowl and toss to combine. Serve immediately.

Yield: About 1 cup

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-host of Food & Wine Talk on southfloridagourmet.com.


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