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 bright and colorful quality that I wanted to share it before the coming festivities.
Enjoy and happy holidays 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
Dressing1 apple finely sliced – tangerines work well too
Toasted walnuts chopped
2 tablespoons
balsamic vinegar
1
teaspoon brown rice syrup
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
1
teaspoon olive oil
Salt & pepper
Salt & pepper
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.