Kale salad with pomegranate, apple and mustard vinaigrette
Recipe for a lovely kale salad with pomegranate, apple and hazelnuts - tossed in a mustard vinaigrette. The perfect salad for Christmas dinner.
Ingredients
- 1 pomegranate
- 200 g kale, chopped
- 2 apples, diced
- 40 g hazelnuts, preferably toasted - roughly chopped
Vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 2 tsp honey
- 2 tsp Dijon mustard
- Salt and freshly ground pepper
Method
- Score a shallow cut all the way around the skin of the pomegranate and break it in two. Hold one half cut side down over a bowl and tap the back with a wooden spoon so the seeds fall out. Repeat with the other half.Pour water into the bowl. The white membranes float to the top, so they can easily be removed. Finally, tip the seeds into a sieve and leave them to drain.
- Combine the ingredients for the vinaigrette, season with salt and freshly ground pepper and stir or shake well.
- Put the kale, pomegranate seeds and diced apple in a bowl, pour over the vinaigrette and toss well.
- Top the salad with the hazelnuts and serve.