Winter Kale Salad
The festive season is a time of traditions & sharing. Families & loved ones gather around the table for a lavish meal made up of all kinds of exquisite dishes. In France, foie gras, blinis with smoked salmon & oysters give way to a roasted turkey served alongside a plethora of vegetable dishes before ending the feast on a sweet note, with the notorious ‘bûche de Noël’.
Although brought up in a French household, my family and I rejoice in our own ‘tradition’ of discovering new dishes & cuisines every year.
With that in mind, this seasons jolly 'Green Christmas 2022’ menu is filled with warming & flavoursome recipes for all to enjoy. A show-stopping plant-based menu that will keep you coming back for more! So let’s get to it…
Bursting with flavours & colours, this Winter Kale Salad will add the right amount of freshness to your menu. Massaged in a tangy lemon, olive oil & toasted cumin dressing, the kale is then garnished with juicy pomegranate seeds, Manchego cheese & a handful of fresh aromatic herbs. A light & flavoursome continuation to your festive meal!
✨Wishing you all a wonderful festive season filled with joy, loved ones & as always, good food! ✨
- Vegan Recipe -
WINTER KALE SALAD
450g of kale, stems removed & leaves chopped
1 1/2 teaspoons of cumin seeds
2 tablespoons of lemon juice
3 tablespoons of extra virgin olive oil
1 tablespoon of liquid honey*
1/4 teaspoon of salt
Freshly ground pepper
1 bunch of fresh coriander**
1/2 bunch of fresh mint
80g of walnuts, toasted
60g of pomegranate seeds
Handful of Manchego cheese shavings, optional***
Wash and dry the kale leaves, coriander and mint. Set aside.
In a small dry pan over medium heat, toast the cumin seeds for a couple of minutes, shaking frequently.
Leave to cool and then grind in a mortar and pestle.
In a bowl, add the toasted cumin powder, lemon juice, olive oil, honey, salt and pepper. Mix until combined.
Add the kale leaves to a large serving bowl and coat with the dressing. Using your hands toss and massage the kale and set aside for a couple of minutes or up to half an hour.
Add the coriander, mint, toasted walnuts and pomegranate seeds. Toss to coat.
Garnish with a handful of Manchego cheese shavings if using and serve immediately, or chill for up to several hours.
Notes: *You can replace the honey with agave or maple syrup for a vegan option.
**You can replace the coriander with parsley in equal amounts.
***You can replace the Manchego with Parmigiano Reggiano shavings, crumbled feta or goat’s cheese or any other type of dry cheese - with or without dairy.
YOU MIGHT ALSO LIKE…
