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Pumpkin, kale and parmesan saladSubmitted - Ben | |
Ingredients400g (14oz) pumpkin, skinned and seeded250g (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 | MethodCut 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. |
CommentsI 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. | |
Sourcehttp://www.telegraph.co.uk/foodanddrink/healthyeating/4375279/Winter-salads-from-the-garden.html | |
