Tasty Tuesday… Kale, Shallot and Sultana Salad
January 15, 2013
Continuing with the healthy vibe again this week, this is only a side dish… and it is raw.
It’s ridiculously easy and can be customised to your tastes many different ways.
Version One – for two
200g kale per person
Handful pine nuts
Cider vinegar – 3 tbsp
This is a raw salad, so all you need to do is chop the shallots and add to the vinegar, then pour over the kale and massage in to the leaves.
Put to one side while you make your main dish and then when its time to eat the kale will be super soft and delicious. Just before serving toast your pine nuts for two minutes then add them to the kale, along with the sultanas.
Version Two – for two
200g Kale per person
1 large sweet potato/1 small butternut squash
White wine vinegar – 2 tbsp
Here you do exactly the same as before, add the shallots to the vinegar and massage into the kale.
Chop your potato or squash into bite size pieces and roast for 20-30 minutes, add some dried chilli for an extra kick if you wish…
Then when cooked add to the kale. Finally cut good thick chunks of parmesan, that are a real bite and toss into the salad.
That second one is great with grilled fish and chicken, and then you have a complete meal.
I love kale, you can taste the goodness.