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
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
- 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.
- 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.
- 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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Photography by
Recipes by Padma Lakshmi | Styling by Paul Lowe | Photography by Alexandra Grablewski
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