Baby Kale Salad with Warm Oil Dressing
Baby kale is a new salad variety that is sold in packets at supermarkets, but you could use baby spinach or a mesclun mix instead. Serve the tossed salad on a large platter to pass around, or in individual bowls with a little jug or bottle of dressing for each guest.
Juice of ½ lemon
1 pear
2 stalks celery
6 fresh dates
130g packet baby curly kale (or other salad greens of choice)
Dressing:
½ cup extra virgin olive oil
1 tablespoon finely grated orange zest
¼ cup lemon juice
2 tablespoons liquid honey
Cracked or freshly ground black pepper
Squeeze lemon juice into a bowl of cold water. Slice unpeeled, cored pear and place in the lemon water to prevent discoloration.
Slice celery into ribbons using a vegetable peeler.
Pit dates and slice each one into about 4-6 pieces.
Toss salad greens with drained pear slices, celery ribbons and dates.
Dressing: Warm the oil in a small saucepan with zest, juice and honey and season with black pepper. Serve warm with the salad.
Serves 6-8
