Tuesday, November 26, 2013

Wintery Salad



With all the lovely, rich and nourishing dishes we can prepare in the colder weather, it is wonderful to add a beautiful refreshing salad to the table. This one has such a festive and colorful quality that I wanted to share it before the coming holidays. Enjoy and happy thanksgiving to all. Love Chef Mel x


 

 

 

 

 

 

 

 

 

Wintery Salad

Ingredients

4 cups of kale finely sliced
2 cups arugula finely sliced
Few basil leaves finely sliced
½ cucumber cut into matchsticks
4 radishes finely sliced and mixed with a little ume vinegar
1/2 pomegranate
1 apple finely sliced – tangerines work well too
Toasted walnuts chopped

Dressing

2 tablespoons balsamic vinegar
1 teaspoon brown rice syrup
1 teaspoon Dijon mustard
1 teaspoon olive oil
Salt & pepper

Preparation

Lightly blanch the kale in boiling water. Remove and place into a serving dish. Remove the seeds from the pomegranate. (See below for directions)
Place the dressing ingredients, except salt and pepper, into a small bowl and thoroughly mix together.  Season lightly with the salt and pepper.
Place the remaining salad ingredients with the kale and mix.
Add the dressing and mix through. Let sit for at least 5-10 minutes.
Mix again and serve.

To take out the seeds from a pomegranate, cut a small circle in the top and remove. Take out as much of the white pith as possible . Cut three slits through the skin, following the lines of pith from the top to the bottom of the fruit. Place the pomegranate into a bowl of cool water and gently pull apart into three sections. Remove the seeds with your hands. They will naturally fall to the bottom of the bowl and any pith will rise to the top. Remove all the pith with a skimmer and them drain off the water. Add the seeds into the salad.



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