Make Ahead

Semi cooked Kale salad.

April 16, 2016
0 Ratings
  • Serves 6
  • Salad.
  • 3 handfuls small kale for salad.
  • 1 Shredded carrot.
  • 1 cup Coriander leaves.
  • 2 Spring onions sliced
  • 2 tablespoons Shredded fresh basil
  • 3 tablespoons Slivered toasted almonds.
  • Dressing
  • Juice of half a lemon
  • Juice of half an orange
  • 1 tablespoon Apple vinegar.
  • 3 tablespoons Olive oil
  • 1 tablespoon Crushed pink peppercorns.
  • 1 piece Garlic sliced in four.
  • Sea salt
In This Recipe
  1. For the dressing, mix the olive oil, peppers, garlic and salt. Make at least a few hours ahead or preferably overnight.
  2. Cut the leaves in bite size pieces. Add the carrot and all the acids, lemon and orange juice and vinegar. Toss and leave in a cool place for 2 hours to marinade.(cook)
  3. Discard the garlic from the dressing and pour the oil with the rest of the ingredients in the salad.
  4. Toss and serve.

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