My kale and pomegranate winter salad
Ingredients
- 1 kale
- 1 white cabbage
- 2 Brussels sprouts
- 2 large carrots
- 200 ml pomegranate juice
- 50 ml olive oil
- 1 table spoon balsamic vinegar
- 2 table spoons Dijon mustard
- 1 lemon, juiced
- salt and pepper
Instructions
- Tear the kale leaves from the stalks. Slice the cabbage leaves in to 1 cm wide ribbons and peel the leaves from the Brussels sprouts. Use a little olive to massage the leaves for a minute. Toss them in a bowl.
- Peel the carrots and use the peeler or mandolin to slice thin ribbons lengthwise. Toss them in the bowl
- Make the vinaigrette, add to a glass jar: the pomegranate juice, olive oil, vinegar, mustard, lemon juice and season to taste. Add more juice or mustard to balance the flavour.
- Toast the chopped nuts a few minutes in a pan and toss in the bowl. Mix with your hands and drizzle over the vinaigrette before serving.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/winter/my-kale-and-pomegranate-winter-salad/