KALE SALAD WITH ONION JAM SUFGANIYOT

Kale Salad with Onion Jam Sufganiyot image

Provided by Molly Yeh

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 24

8 ounces lacinato kale, stems removed and chopped
1/4 cup pomegranate seeds
1 tablespoon za'atar seasoning
Onion jam, recipe follows
Dressing, recipe follows
Sufganiyot, recipe follows
1 large red onion, small diced (about 2 cups)
1/4 cup (50 grams) granulated sugar
1/4 cup (60 grams) cider vinegar
1/2 teaspoon kosher salt
Few turns of black pepper
1/2 teaspoon fresh thyme leaves
1/4 cup (70 grams) tahini
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Zest and juice from half a lemon
2 cloves garlic, minced
1/4 cup (60 grams) extra-virgin olive oil
2 tablespoons water, plus more as needed
1/4 teaspoon kosher salt
Black pepper
1 can (8 pieces) of prepared large biscuits dough (such as Pillsbury Grands)
2 to 3 quarts neutral oil, for frying
Kosher salt

Steps:

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.
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.
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.
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.