Frazzled Kale and Frisee Salad with Pomegranate & Persimmons

Mediterranean Style

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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. You can mix and match with the fruit and nuts. Almonds would also be great in this salad with apples or pears and blue cheese. You can also toast the walnuts at the same time you wilt and “frazzle” your kale and frisée.

Ingredients

  • 200 g curly kale, finely shredded
  • 100 g frisée lettuce, finely shredded
  • 2 tablespoons walnut oil
  • 1 tablespoon walnut vinegar or sherry vinegar
  • Sea salt to taste
  • 1 large persimmon, thinly sliced, and peeled, as sometimes the skin is bitter
  • 1 large pomegranate, cut in half and seeds scooped out
  • 100 g goats’ cheese, cubed or crumbled
  • 50 g toasted walnuts

Method

  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.
  2. Take the pan off the heat and drain the leaves before arranging them on a serving platter or individual plates.
  3. Whisk 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.
  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 from the pan and serve immediately with crusty bread.