Tuesday, 6 May 2014

Kale and Apple Salad

One thing I'll say about no frost here is that it makes kale a premium, exotic ingredient. Instead of being a huge prickly vegetable so tough you either need to boil it or feed it to a pig, it's packed up like salad and is so tender you can eat it raw. A rather tasty way of doing so is to combine it with some mandolined apple and a handful of chopped dried fruits and nuts (e.g. raisins and almonds, as we did) and dressed simply with lemon juice and olive oil.

You still have to shred it finely, and it takes more of a chew than lettuce, but it's pretty filling, especially with a couple of boiled potatoes to give the sharp salad a contrast. If you want a bit more protein, feel free to shave over some feta, goats' cheese, or even parmesan.

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