Frazzled Kale and Frisee salad with Pomegranate,Persimmon and Walnuts
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
This colourful salad is full of taste, flavour and texture and makes a stunning winter salad for any festive occasion. Serve this as part of Christmas menu as a salad starter, or as a light lunch when you have over indulged!
Ingredients
- 200g curly Kale (finely shredded)
- 100g frisee lettuce (finely shredded)
- 2 tablespoons walnut oil
- 1 tablespoon walnut vinegar or sherry vinegar
- sea salt to taste
- 1 large persimmon, thinly sliced (skin on or off, sometimes the skin is bitter)
- 1 large pomegranate (cut in half and seeds scooped or knocked out)
- 50g goat's cheese (cubed or crumbled)
- 50g toasted walnuts
Note
This colourful salad is full of taste, flavour and texture and makes a stunning winter salad for any festive occasion. Serve this as part of Christmas menu as a salad starter, or as a light lunch when you have over indulged!
Directions
| Step 1 | Pour the walnut oil and vinegar into a large wok or sauté pan and heat up briskly. Add the kale and lettuce and sauté over a high heat until the leaves are slightly coloured and soft. |
| Step 2 | Take the pan off the heat and drain the leaves before arranging them on a serving platter or individual plates. |
| Step 3 | Whisk in some of the pomegranate juice into the pan, with the oil and vinegar to make a dressing and season to taste with a little sea salt. |
| Step 4 | Arrange the persimmon slices over the frazzled leaves and then scatter the pomegranate seeds, cheese and walnuts over the top. Drizzle over the dressing in the pan and serve immediately with crusty bread. |
