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Kale, Cucumber & Pomegranate Salad with Chilli Oil Dressing
Makes 6, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | L | Solero Canola Oil |
| 2 | each | Large Shallots, thinly sliced |
| 4 | each | Garlic Cloves, thinly sliced |
| 80 | g | Chilli flakes |
| 100 | g | Kale, chiffonade |
| 60 | mL | Red Wine Vinegar |
| 1 | each | Continental Cucumber, sliced |
| 6 | g | Radish, thinly sliced |
| 1 | each | Pomegranate |
| 0 | each |
Method
Kale, Cucumber, Radish and Pomegranate Salad with Batch-made Chilli OilÂ
Prep: 10 mins Cook: 15 mins Makes: 6
Method
1. Chilli oil: In a saucepan, combine shallots, garlic, and oil over medium heat. Infuse the oil until fragrant, removing the shallots and garlic just as they begin to turn golden. Carefully pour the hot oil over the chili flakes in a heat-safe bowl and allow it to steep until the oil takes on a red hue. Set aside to cool.
2. In a large bowl, massage the kale with red wine vinegar until softened. Add the cucumber, radishes and pomegranate seeds, tossing gently to combine.
3. Portion the salad onto plates or bowls and drizzle with the chili oil. Serve immediately for a fresh, vibrant side or starter.