To be quite honest salads and greens are usually not very present in most of the family gatherings around the Christmas season. I'm sure I'm not the only one missing a nice and good light dish. I can promise some veggies and fruit won't harm anyone, you will actually be thankful in the end.
So this is my last approach of the year, a super good, fresh and yummy salad that you can serve on your Christmas gatherings. I'm sure you will have it more than once.
You'll love the freshness and mix of flavors among all these overeating crazy days that sometimes appear to have no end.
You can get it done in no time and unlike most of the salads, this one can be made in advance, since the kale leaves don't get spoiled nor soggy. You just need to follow the steps detailed below.
So here it is, happy holidays!!
INGREDIENTS
- 6 purple and green kale leaves
- 1/2 fennel
- 1 handful green grapes
- 1/2 pomegranate
- Roasted almonds
- 5 fresh mint leaves
For the dressing
- The juice of 1 clementine
- Zest of 2 clementines
- 5 TBSP. extra virgin olive oil
- 2 TBSP. balsamic vinegar
- 1 tsp. poppy seeds
- 1 tsp. Dijon mustard
- Himalayan pink salt
- White pepper
PREPARATION
- Wash and drain the kale leaves. Remove all the stems (keep them for another recipe). Cut the leaves into small pieces.
- Place in a large bowl and drizzle some olive oil, then use you hand to do like a massage to them, for about 2 minutes.
- Roast the almonds and reserve.
- Cut the fennel into julienne and the grapes into long pieces.
- Make the dressing by mixing all the ingredients and whisking so it emulsifies.
- Mix all the ingredients in a bowl and pour the dressing in a small bowl with a spoon to serve.
- Use a circular serving dish with the dressing bowl in the middle and garnish as if it was a wreath.
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