​Recipe: Southern Kale Tabbouleh Salad

This past summer, in collaboration with Bon Appetit, IBM released an app titled "Chef Watson with Bon Appetit," which allows home cooks to draw on the advanced cognitive capabilities of its Watson supercomputer, to create entirely new recipes, using novel combinations of flavors and textures.

The following recipe was created in conjunction with Chef Watson.

Southern Kale Tabbouleh Salad
Serves: 4

1 cup pecans
1/2 cup pearled, hulled, or hull-less barley
Kosher salt
1 small bunch curly kale (about 8 oz.), ribs and stems removed, leaves finely chopped
6 scallions, very thinly sliced crosswise
4 oz. green beans, very thinly sliced crosswise
1/2 cup dried tart cherries
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped flat-leaf parsley (leaves and stems)
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
2 Tbsp. toasted sesame seeds
Freshly ground black pepper


Preheat oven to 350° F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened and fragrant, 10-15 minutes; let cool, then coarsely chop.

Cook barley in a medium saucepan of boiling salted water until tender (refer to packaging for timing); drain. Spread out on a baking sheet and let cool.

Combine kale, scallions, green beans, cherries, oil, lemon juice, parsley, dill, mint, sesame seeds, and pecans in a large bowl; season with salt and pepper and toss to combine.