We had big plans for today to go shopping clothes for my daughter but it was soooooo cold outside, as soon as I closed the front door and we stepped into the thin freezing air it almost hurt to breathe. So we decided to call it a day after one sweater. And it was so misty you could barely see a foot ahead of you. Better to stay home on a day like this, and do some
Netflix cooking and writing.
When I look out of the window from where I am writing I can see the cars from the parking lot slowly disappearing as the mist settles down. All the trees are officially bald now and I am glad to be inside. It gets dark so early these days. And although it’s not really salad weather, this Kale Salad is still a winter dish to me, maybe because of the dark green leafs and the red grapes.
So let me introduce you to a new couple, Passion fruit and Kale. They say opposites attract, right?
Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.
These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something very different.
The addition of Grapes I love because to me they are like little explosions of sweet juice.
The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.
The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.
Gluten free ✔
Dairy free ✔
Ref. sugar free ✔
Egg free ✔
Serves 4 as a side
1 12 oz./350 gr. bag of (organic) washed and chopped Kale
juice of half a lemon
1 tbsp. Extra Virgin Olive Oil
1/4 tsp Himalayan Salt
1 tbsp. Raw Honey
freshly Black Pepper
1/2 C. red grapes cut in half
1 passion fruit. (wrinkled fruit means sweeter)
1/3 C. Walnuts roughly chopped
1 tbsp. Honey
a sprinkling of Himalayan Salt
Get out a tray and cover with parchment paper.
Put a frying pan on to medium heat. Toast the walnuts for about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.
Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.
Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.
Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.
Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.
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