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Saturday, February 1

Kale salad with apple, hazelnut & smoked fish

Kale, rinsed, stemmed, torn into small pieces
1 bunch
Spring onions, thinly sliced
1 bunch
Olive oil, extra virgin
2 tablespoons
Vinegar, brown rice
1 tablespoon
Salt, sea

Pepper, coarsely ground

Apple, tart, cored, thinly sliced
Hazelnuts, chopped, toasted
¼ cup
Pecorino romano or parmesan, shaved

Fish, smoked, crumbled into small pieces
1 fillet
  1. In a large bowl, combine the kale and onions.
  2. Drizzle with the oil and vinegar, and then season with salt and pepper to taste.
  3. Toss by hand, rubbing the leaves with your fingertips.
  4. Gently fold in the apple.
  5. Transfer to serving plates, and top with the nuts, cheese, and fish.

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