The food here for my special client, it can quickly become a fat affair, and salad is often something you have to look for a long time. Fortunately, winter is also a holiday for different types of cabbage, and kale is a nice and tasty cabbage full of vitamins. Here I have made a recipe for a wonderful kale salad with pearl barley, fresh and sour citrus fruits, crispy walnuts and sweet cranberries in a nice mix. Serve the salad as an accompaniment, for example, to a couple of fried duck breasts or maybe the medister sausage? Otherwise, the salad also does extremely well as a filling and fresh meal on the go, as it is good to have with the à la carte.
INGREDIENTS:
200-300 grms of Fresh Kale
200 ml Pearl Chia Seeds
50 grms of Caramelized Citrus
1-2 clementines
100 grms Caramelized Walnut Kernels
1 Handful of Dried Cranberries
100 grms Feta Cheese
50 ml Extra Virgin Olive Oil
2 tbsp White Wine Vinegar
1 tsp Honey
Pinch of Salt
PREP:
- Boil chia seeds in a saucepan with water and a little salt according to the instructions on the package until tender. Debt if necessary. with cold water and let them drip well.
- Sanitize the kale and nib the stems out. Run the kale, a little at a time, finely on a food processor so that it is completely finely chopped – alternatively, a good kitchen knife can also be used.
- Peel an orange, grate it and squeeze the juice. the orange fillets into slightly smaller pieces. Dry few slices and caramelize it (Will share the recipe)
- Grate caramelized walnuts briefly on a dry pan so that they become nicely crispy and have a good taste.
- Put kale, boiled pearl barley, citrus fruits, walnuts and cranberries in a bowl and crumble the feta in it with your fingers.
- Stir in a dressing of olive oil, white wine vinegar and season with salt and a little honey. Pour over the salad and turn it all over well.
- Serve the kale salad as a good accompaniment!
