As I did my post-holiday groceries, I came across some discounted bags of British kale. I hardly ever buy kale, but I thought it be worth to try a salad (which seems quite a popular thing here in the UK)
This article here gave me some guidelines to prepare the recipe:
For a salad that makes 2 generous portions:
- enough curly kale to fill 2 salad bowls
- 2 handfuls of shredded Parmesan cheese
- 2 handfuls of sultanas
- 1 handful of chopped pecan nuts
- 2 slices of wholegrain bread
- 1 peeled garlic clove
- 1 chopped spring onion to garnish (optional)
- salt & pepper
For the dressing:
- 3 tbsp of argan oil (can be replaced by another vegetable oil of your choice, but I really like the nutty flavor that argan oil brings to the salad)
- the juice of 1 lemon (here I used 1/2 lemon – 1/2 lime)
- 1 tsp maple syrup
- 1 tsp of apple cider vinegar
Prepare the sultanas: in a sauce pot, cover the fruits with water and simmer for 10 minutes until soft. Drain and keep aside.
Rinse the kale and put in a bowl. In a smaller bowl, combine all the ingredients for the dressing and whisk until smooth. Pour the dressing on the kale and “massage” the leaves to make them tender.
Add to the seasoned kale the shredded cheese, the sultanas, the nuts.
Toast the slices of bread and rub the garlic clove to season them. Cut the garlic-flavored bread into dices.
Just before serving, add the garlic croutons to the salad and toss well.
Top the salad with a poached egg (or tofu as a vegan option), olive oil and chopped spring onions.