Directions
Here is a tasty, but very light, recipe: a spring salad of kale with grapefruit and ginger. Excellent as an accompaniment to a fish fillet steamed, but also as a main dish for a light dinner, if you add a few cubes of cheese.
Exactly, kale, black cabbage. I assure you that raw eaten as salad is even better than cooked in the classic soup ribollita. The top is black cabbage gruel, but don’t worry, in the coming days, we will provide you a mouth-watering recipe!
Not to mention that this delicious salad is packed with vitamin C, iron and purifying substances best to fight colds and various influences. Here is the recipe!
Ingredients to make the kale salad
recipe for 4
Salad
- 440 grams of kale
- 1 pink grapefruit
- 1 red onion
- 200 grams of walnuts
- 2 carrots, optional
- 1 tablespoon fresh ginger
Vinaigrette
- 1 tablespoon of mayonnaise
- 1 tablespoon of soy sauce
- 1 tablespoon of fresh coriander
- 1 tablespoon of mustard
- 1 tablespoon of vegetarian oyster sauce
- 100/125 ml of olive oil
How to prepare the kale salad:
Finely chop the kale, cut the fresh ginger; add the grapefruit segments, the chopped onion and crushed walnuts.
To prepare the vinaigrette: mix the mayonnaise with soy sauce, mustard, vegetarian oyster sauce and the chisel cut coriander. Gently pour the olive oil and whisk vigorously. Add the dressing to the salad.
Suggested wine pairings
A salty Chardonnay like Chablis is perfect, Champagne and prosecco are great too if you like bubbles.
