Eat The Seasons
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Title of recipe*
Pumpkin, kale and parmesan salad
Name of submitter*
Ingredients (please enter each one on a separate line)*
400g (14oz) pumpkin, skinned and seeded 250g (9oz) leaves of kale, 'Redbor' or 'Cavalo Nero' A large handful of pumpkin seeds, toasted or dry-fried 3 tbsp parmesan, grated Juice of ½ lemon Extra virgin olive oil Maldon salt and freshly ground pepper
Cut the pumpkin into segments and peel. Then cut into paper-thin ribbons with a swivel potato peeler or mandolin. Put the ribbons in a bowl with the lemon juice and Maldon salt to marinate. Cut the kale finely across the leaf and lay strips on a large shallow platter. Scatter over the pumpkin ribbons and lemon juice and sprinkle on the seeds and Parmesan, season carefully, add a drizzle of olive oil and toss it together.
Comments (any other comments)
I would never think of eating kale raw – you'd imagine it would be too tough – but this is fabulous, a great salad that I had in New York this autumn. It has a melon sweetness from the pumpkin, texture from the kale ribbons, sharpness from lemon juice and salty richness from the parmesan. The roasted pumpkin seeds add nuttiness, too.
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