All the vitamins and nutrients of Kale mixed with crunchiness of pinenuts and pomegranate: here is the Festive Kale Salad With Pomegranate & Pinenuts!
Two years ago I attended a few cookery demos in the Avoca Café in Malahide Castle.
Malahide is a beautiful town on the sea, 20 mins drive far from where we live. We often visit its beautiful park and playground:
Avoca is a clothing manufacturing, retail and food business. Their woollen mill in Co.Wicklow, is the oldest in Ireland, and has been working since 1723 producing beautiful handweavers tweeds, rugs etc:
In 2012 they opened a Cafè, Foodhall and Retail outlet in the grounds of Malahide Castle and we usually eat there a few times per year.
Surrounded by a peaceful garden and the park, it’s a lovely place for a nice lunch or dinner with a good choice of vegetarian, healthy, local and organic options.
When I attended those cookery sessions, I wasn’t following this new diet yet, but I recall that I particularly liked the demonstration offered by Dorcas Barry, a popular Irish food writer.
She wasn’t using sugar in any of her recipes and tried to go for whole cereals.
I remember that in the following weeks I tried at home every single dish that she cooked that morning. I loved them all!
The kale salad with pomegranate & pinenuts is definitely one of her recipes that I make and keep making without getting bored of it.
I love tasting in my bites the sweetness of the pomegranate and the oily crunchiness of the pine nuts.
Another great thing of this kale salad is that you can keep it in the fridge for up to 3 days, so you can easily prepare it in advance.
Ingredients for Festive Kale Salad With Pomegranate & Pinenuts
- More or less 5 kale stalks.
- Half a lemon.
- A handful of pinenuts.
- Half fresh pomegranate.
- 2 Celery sticks
- one spring onion.
- Extra Virgin Olive oil.
How To Prepare Festive Kale Salad With Pomegranate & Pine Nuts:
Wash the Kale.
Tear off the leaves from the stalks.
Throw away the stalks.
Chop the leaves very finely.
Place them in a bowl.
Add lemon and salt.
At this point you have to ” massage” (how Dorcas said) the kale with your hand, the way Deta is doing in the photo.
Massage for few minutes until the Kale wilts.
Roast the pinenuts in a little pan.
Cool them down and add them to the kale.
Chop the celery and the spring onion finely.
Add them to the kale.
Add the pomegranate seeds.
Dress with some extra virgin olive oil.
Mix well and enjoy!
(image credits: Malahide Castle by Cathy Frank)1