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Winter citrus & kale salad

Winter citrus & kale salad

By Farid Zahran
25’ Prep time
0’ Cook time
25’ Total time
394 Calories
4 Serving

Summary

This simple salad makes the most of seasonal citrus and is light relief after the excesses of the festive period. you can dial up the bittersweet flavours here by adding leaves of red chicory.
Farid Zahran 0 Followers

Step by Step

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Step 1

To make the dressing, put the shallot, vinegar and orange juice in a bowl and leave for 20 minutes to allow the shallot to soften. Next, whisk in the mustard, honey, thyme and olive oil; season and continue to whisk until emulsified.
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Step 2

Remove the tough stalks from the kale; discard. Put the kale into a bowl, pour a little dressing on it, then rub into the leaves until they soften. Put ½ the kale onto a platter and top with ½ the citrus fruit and pomegranate seeds, then drizzle over ½ the remaining dressing. Top with the remaining kale, sliced citrus and pomegranate seeds. Drizzle over the last of the dressing and scatter over the toasted hazelnuts to serve.

Ingredient

  • Clear honey
    Clear honey
    0.5 tsp
  • Pomegranate
    Pomegranate
    1
  • Echalion shallot
    Echalion shallot
    1
  • Dijon mustard
    Dijon mustard
    1 tbsp
  • Thyme
    Thyme
    2 sprig/s
  • Red grapefruit
    Red grapefruit
    2
  • Extra virgin olive oil
    Extra virgin olive oil
    100 mls
  • Hazelnuts
    Hazelnuts
    40 grams
  • Pentland brig kale
    Pentland brig kale
    150 grams
  • Belazu gran reserva sherry vinegar
    Belazu gran reserva sherry vinegar
    2 tbsp
  • Blush oranges, juice of 1 (4 tbsp), 1 cut into wedges
    Blush oranges, juice of 1 (4 tbsp), 1 cut into wedges
    1

Nutrition Facts

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