Festive Kale Salad with Toasted Nuts and Peppadew Peppers
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| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Salad, Side Dish, Snack |
| Misc | Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Christmas, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
A vibrant green and red salad that is befitting of any festive occasion. Peppadew® Mild Whole Sweet Piquanté Peppers are added for colour and taste and the creamy dressing adds a coolness to the warm wilted kale leaves.
Ingredients
- 350g curly Kale (finely shredded)
- 2 tablespoons walnut oil
- 50g flaked almonds (toasted)
- 8 mild Peppadew peppers (halved)
Dressing
- 2 tablespoons creme fraiche
- 2 tablespoons juice from the jar of Peppadew peppers
- 1 tablespoon walnut oil
- sea salt and black pepper to taste
Note
A vibrant green and red salad that is befitting of any festive occasion. Peppadew® Mild Whole Sweet Piquanté Peppers are added for colour and taste and the creamy dressing adds a coolness to the warm wilted kale leaves.
Directions
| Step 1 | Pour the walnut oil into a large wok or sauté pan and heat up briskly. Add the kale sauté over a high heat until the leaves are slightly coloured and soft. |
| Step 2 | Arrange the kale leaves on a large serving platter and scatter the toasted flaked almonds over the top. |
| Step 3 | Add the halved Peppadew peppers and then make the dressing; whisk all the dressing ingredients together, season to taste and serve alongside the salad. |
