A nutrient, texture and flavour bomb, this winter kale mingle is a great example of how sufficient and exciting salads can be. Start serving your salads in flat platters instead of bowls! It helps appreciate their grandeur.
This is basically an assembly recipe that can be made in advance. It will keep well for a couple of days in the fridge, either plated and cling filmed, or tossed and stirred in an airtight container.
In a medium bowl mix:
Kale, cut in thin stripes, 4 cups
Chestnuts, pre boiled and thinly chopped, 1/2 cup
Cauliflower, roasted - toss in olive oil and roast in a 200 Celcius oven for 20 - 30 minutes - in small florets, 2 cups - roughly half a normal head
Pomegranate seeds, 1/2 cup
In a small bowl stir with a fork:
Wholegrain mustard, 2 tbsp
Balsamic Syrup, 2 tbsp - I used stored bought
White balsamic vinegar (or normal), 1 tbsp
Olive oil, 1 tbsp at most
Salt, at least 1/8 tsp
This is a thick dressing, and you want to keep the oil to a minimum, you need just a little bit in order to slightly loosen it. Mix well with the kale, cauliflower, chestnut and pomegranate, to coat everything and place on a platter.
Scatter on top:
Pear, peeled and cut in small cubes, 1/2 pc
Roquefort, crumbled, 100-150 gr
Walnuts, smashed, 1/2 cup
Garnish with some more pomegranate seeds, and a drizzle of balsamic syrup.