Kale, Feta and Grilled Citrus Salad

Friday, 18 December 2015

Has there ever been a more pretentious recipe title?

No, I don't think so. But this salad is pretty flashy as it goes. It's designed with Christmastime in mind, but is the complete opposite to all of the traditional heavy food. It's sharp, zingy and fresh so for me a bit of a delight this time of year. Sometimes it's hard to look at another big meal and think yippee. Enter pretentious salad! Perhaps as a big salad for Boxing Day, or if you're feeling really modern, as starter or side on Christmas Day.

But I've kept elements of tradition. Citrus for one - Christmas isn't complete without a bajillion clementines or so. I love using kale in this salad too because it has that irresistible holly-like look. But you could use spinach for a softer bite. And finally crumbled feta, which through a happy coincidence looks a little like a sprinkling of snow! So just about as festive as a stack of mince pies, I reckon.

And this recipe is so, so ridiculously easy I'm not even sure I'm dignified in calling it a recipe. Making the dressing is about as complicated as it gets, and that's only shaking up a few ingredients. Prep this salad in advance too, to make sure your festive period is as smooth and calm as possible... Does out of interest, does anyone have a smooth and calm festive period? Asking for a friend...

Let's crack on!

For Kale, Feta and Grilled Citrus Salad you will need (serves 6 as a side):

For the salad
200g baby kale
1 orange
1 pink grapefruit or blood orange
1 yellow grapefruit
80g feta cheese

For the dressing
2 tbsp extra virgin olive oil
1 tbsp honey
juice of 1/2 a lemon
1 small clove of garlic
freshly ground black pepper

Begin by making the dressing. Combine the olive oil, honey, lemon juice and black pepper and finely grate in the garlic. Shake up together!
Then prep the kale by removing any woody stems and shredding finely. Put the kale in a big bowl and pour over the dressing. Toss together and set aside.

Then remove the pith and peel from your citrus and slice into 2cm slices. Heat up a dry griddle pan and grill half of the citrus slices, this will add a nice caramelised flavour and warmth to the dish. Once grilled, lay over the dressed kale.

You could leave the salad in a big ol' bowl, but as it's Christmas I went for a serving board. Crumble over the feta and jingle some bells.

Done and done and done! Tuck in for a zingier, calmer Christmas!

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