celebration salad

20th September 2015

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A celebration of wonderful abundance from the garden using freshly picked kale leaves, the first of the walnuts from a tree I didn’t know we had, and the last of those pears.

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pomegranite
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celebration salad

Celebration salad adapted from ‘Vibrant Food’

This salad is best eaten on its own, as the kale is surprisingly satisfying & hearty.  This way you also get to enjoy the joyous flavours, surprises & celebration of textures.  If you don’t have kale available, swiss chard or spinach can be used.  Because I have trouble digesting too much ‘raw’ in the cabbage family, I like to steam the kale very, very briefly.  There is also an option of eating it raw using a light massaging technique to break down the cell walls.

serves 4 – 6

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for the salad 

6 – 8  cups of young leaves of Nero Tuscan Kale

1/2 cup walnuts

1 Tbsp maple syrup

1/2 cup finely chopped red cabbage

1 small pear, slightly under-ripe, cored and thinly sliced lengthwise

1/2 cup pomegranate seeds

zest from one lemon

for the dressing

5 Tblsp extra-virgin olive oil

2 Tblsp sweet balsamic vinegar

2 Tbslp lemon juice

fine sea salt and freshly ground pepper

Pre-heat oven to 350F/180C.

Wash the young kale leaves and remove the inner stem of the bigger leaves.

Bring a pot of water to the boil, salt it lightly and plunge the kale gently in for 15 – 30 seconds, retaining its vigour and crispness.  Drain, pour cold water over and set aside to cool.  Spin to remove excess water. Slice into ribbons.  If picking fresh from the garden, I like to add the smaller delicate leaves, keeping them whole.

(If you prefer your kale leaves raw – In a large mixing bowl, toss and gently massage the chopped kale with 2 tablespoons of lemon juice and a drizzle of olive oil.  Set aside, tossing by hand every ten minutes,  for about 30 minutes.)

Arrange the walnuts in a single layer on a baking sheet and drizzle with maple syrup.  Toast until golden brown and fragrant, about 8 – 10 minutes. Set aside to cool for about 5 minutes, then coarsely chop.

Discard any limp outer leaves from the cabbage and shred finely until you have half a cup.

Slice the pear into quarters, remove the core, then cut the fruit into thin slices.  Brush each piece with lemon juice, to stop browning.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, lemon juice, salt and freshly ground pepper to taste.

In a large salad bowl, combine the finely chopped cabbage and kale.  Toss with your hands to combine. Scatter the walnuts, pear slices, and pomegranate seeds over the top of the salad. Sprinkle over the lemon zest.  Dress the salad when ready to serve.

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With a new Jewish year just passed – I wish each & everyone success on their inner journey – a spark of golden light to be nurtured & glowing – may it grow brighter & brighter.

Goodness shared by Stacey

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