A celebration of extraordinary 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.
This salad is best eaten independently, as the kale is surprisingly satisfying and hearty. This way, you also enjoy the joyous flavours, surprises and celebration of textures.
tips
- If you don’t have kale, 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 briefly or eat it raw using a light massaging technique to break down the cell walls, which is also an option.
celebration salad
Celebration salad adapted from ‘Vibrant Food’.
serves 4 – 6
for the salad
½ cup walnuts
6 – 8 cups of young leaves Nero Tuscan Kale
1 Tbsp maple syrup
½ cup purple cabbage, finely chopped
1 small pear, slightly under-ripe, cored and thinly sliced lengthwise
½ cup pomegranate seeds
zest from one lemon
for the dressing
5 Tbsp extra-virgin olive oil
2 Tbsp sweet balsamic vinegar
2 Tbsp lemon juice
fine rock salt and freshly ground pepper
preparation
- Preheat oven to 350F/180C. 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.
- 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 gently plunge the kale 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. Or, if you prefer your kale leaves raw, toss and gently massage the chopped kale with two tablespoons of lemon juice and a drizzle of olive oil in a large mixing bowl. Set aside, tossing by hand every ten minutes for about 30 minutes.
- Discard any limp outer leaves from the cabbage and shred finely until you have half a cup – set aside.
- Slice the pear into quarters, remove the core, then cut the fruit into thin slices. Brush each piece with lemon juice to stop browning.
prepare the dressing
- Whisk together the olive oil, balsamic vinegar, lemon juice, salt and freshly ground pepper to taste.
assemble
- 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.
With a New Jewish year just passed – I wish everyone success on their inner journey – a spark of golden light to be nurtured and glowing – may it grow brighter and brighter.
Goodness shared from Stacey
