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Colourful salad with pomegranate sauce

by
Hemp oil
2018-04-27

The more colourful a salad, the greater the pleasure
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portion(s)
people
Prep Time
20minutes
portion(s)
people
Prep Time
20minutes
Ingredients
Ingredients
Salad
  • 6large leaves ofkale
  • 1/4teaspoon ofsea salt
  • 1dash ofhemp oilORIJIN
  • 1medium radicchio
  • 1/2cup ofparsley
  • 4clementines
  • 2strands of scallion
  • 30fresh cranberries (or pomegranate seeds)
  • 1/2cup ofhazelnuts
Vinaigrette
  • 3/4cup ofpomegranate juice (or other seasonal fruit)
  • 1/2cup ofred onion
  • 1/4cup ofalmond butter
  • lemon juice (to taste)
  • 1 1/2tablespoons ofcider vinegar
Instructions
  1. Wash the kale leaves and chop them finely.
  2. Transfer into a big bowl, then add salt and oil.
  3. Prepare the rest of the ingredients and add gradually to the bowl: cut the radicchio into strips; chop the parsley approximately; cut the scallion into slices; cut the cranberries into four or five fine slices (whilst keeping some for the garnish).
  4. Peel the clementines (to keep for the garnish).
  5. Chop the hazelnuts approximately (to keep for the garnish).
  6. For the vinaigrette, place all the ingredients in the mixer for a few seconds to create a consistent mixture.
  7. Serve with the vinaigrette on the side and decorate with clementine segments, a few hazelnuts and cranberries.
Ingredients
Ingredients
Salad
  • 6large leaves ofkale
  • 1/4teaspoon ofsea salt
  • 1dash ofhemp oilORIJIN
  • 1medium radicchio
  • 1/2cup ofparsley
  • 4clementines
  • 2strands of scallion
  • 30fresh cranberries (or pomegranate seeds)
  • 1/2cup ofhazelnuts
Vinaigrette
  • 3/4cup ofpomegranate juice (or other seasonal fruit)
  • 1/2cup ofred onion
  • 1/4cup ofalmond butter
  • lemon juice (to taste)
  • 1 1/2tablespoons ofcider vinegar
Instructions
  1. Wash the kale leaves and chop them finely.
  2. Transfer into a big bowl, then add salt and oil.
  3. Prepare the rest of the ingredients and add gradually to the bowl: cut the radicchio into strips; chop the parsley approximately; cut the scallion into slices; cut the cranberries into four or five fine slices (whilst keeping some for the garnish).
  4. Peel the clementines (to keep for the garnish).
  5. Chop the hazelnuts approximately (to keep for the garnish).
  6. For the vinaigrette, place all the ingredients in the mixer for a few seconds to create a consistent mixture.
  7. Serve with the vinaigrette on the side and decorate with clementine segments, a few hazelnuts and cranberries.