This gorgeous and oh-so-simple salad deserves a place on your Christmas table (and all year round too). Kale-phobes need not worry; my method of dressing and then massaging the leaves makes the kale beautifully tender and delicious. It works perfectly with sweet cranberries and creamy tangy goat cheese. The sliced almonds give a yummy crunch and I love that they feel slightly old fashioned.
INGREDIENTS
150–200 grams kale leaves
80 grams goat chèvre or goat feta
⅓ cup dried cranberries
⅓ cup sliced almonds
Dressing
juice of one lemon
3 tablespoons olive oil
1 generous teaspoon maple syrup, coconut sugar or honey
generous pinch sea salt & cracked black pepper
METHOD
Use a knife to separate kale leaves from the coarse stems. Cut leaves into bite size pieces.
Place all dressing ingredients in a jar and shake vigorously until well combined.
Pour half the dressing over the kale leaves and use your hands to firmly massage the leaves for approximately two minutes until they are soft, glossy and a darker shade of green. Add extra dressing to suit your taste.
Place dressed kale leaves on a salad platter. Crumble goats cheese over the top, follow by the cranberries and then the almonds. Top with a generous grind of cracked black pepper.
Leftover dressing will last a week in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!