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September 18, 2019

WARM KALE, POMEGRANATE AND CUCUMBER SALAD


WARM KALE, POMEGRANATE AND CUCUMBER SALAD

Ideal for pairing with Veramonte Chardonnay

Ingredients:

  • 2 small endives, cut in half
  • 3 large handfuls of kale, chopped in small pieces
  • 1/4 medium cucumber, thinly sliced with a vegetable peeler
  • 1/2 pomegranate, only the seeds
  • 1 cup seedless red grapes, cut in half
  • 3 medium radishes, thinly sliced

 

For the dressing:

  • Juice of 1 mandarin
  • Juice of 1/2 lime
  • 1/2 tsp. Dijon mustard
  • 3/4 tsp. horse radish paste
  • Freshly ground salt and pepper
  • 1/2 tsp. sesame oil
  • 2 tbs. extra virgen olive oil

 

Preparation:

  1. Prepare the dressing in a small bowl by blending the mustard, horse radish and juices with a mixer and slowly adding in the oils. Add salt and pepper to taste before setting aside.
  2. Heat a little olive oil in a skillet and cook the endives for about four minutes or until golden. Place on a plate and keep warm. In the same skillet, add a bit more oil and sauté the kale until slightly golden.
  3. Place the recently sautéed kale in a bowl and add the cucumber, radishes and grapes before salting. Mix well and arrange on a large plate, placing the endives on top and sprinkling with the pomegranate seeds before adding a few spoonfuls of dressing.