From Padma’s book, The Encyclopedia of Spices & Herbs.


Serves 4

You will need:

For the salad:
1 Granny Smith apple, peeled, cored, thinly sliced
1 lb Tuscan kale, stems and center ribs discarded, leaves sliced into thin ribbons
1 tablespoon lemon juice
1/4 cup fresh mint leaves
1 fresh pomegranate, seeded
2 Serrano chilies, thinly sliced, seeds and ribs left intact

For the dressing:
2 tablespoons balsamic vinegar
1 tablespoon fresh Yuzu juice (available at Japanese markets; you can also substitute with fresh lime juice)
3 tablespoons extra virgin olive oil
1/4 teaspoon Fleur de Sel salt
1/4 teaspoon freshly ground black pepper
  1. Peel, core, and slice the apples, immediately transferring them to a small bowl with about a tablespoon of lemon juice, then toss and coat the apple slices. This ensures that the flesh will not brown.
  2. In a large mixing bowl, toss in the chopped kale, apple slices, mint leaves (only tear leaves into strips when ready to serve, otherwise they will turn black), pomegranate seeds, and chilies.
  3. Drizzle the olive oil, yuzu or fresh lime juice, Fleur de Sel, and black pepper over the salad, and toss to combine.

TIP:

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From Padma’s book, The Encyclopedia of Spices & Herbs
Photography by Recipes by Padma Lakshmi | Styling by Paul Lowe | Photography by Alexandra Grablewski

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