An autumn salad with massaged kale, spelt, dried cranberries, lime & hazelnuts

An autumn salad with massaged kale, spelt, dried cranberries, lime & hazelnuts

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Autumn and winter can be a tricky time for salads, particularly when there is a dearth of crisp, ripe vegetables. Even a straightforward tomato can be a flavourless, watery disappointment. But winter leaves can make for unexpected and tasty lettuce replacements. Kale has received excellent press in recent years, but few seem to know that it can be eaten raw in salads. It just needs the help of a brief but firm massage to break down some of its toughness.

Ingredients

Quantity Ingredient
250g pearled spelt
50g blanched hazelnuts
1 large bag kale, ideally a mixture of green and purple leaves
1 lime, juiced
30g dried cranberries

For the dressing

Quantity Ingredient
1/2 apple, peeled and cored
3 tablespoons extra virgin olive oil
1 teaspoon cider vinegar
few thyme sprigs, leaves picked

Method

  1. Bring a large pan of salted water to the boil. Add the spelt and simmer for about 20–25 minutes, or according to the packet instructions, until al dente. Briefly rinse under cold water and drain thoroughly.
  2. Toast the hazelnuts in a dry frying pan over a medium heat. Stir or toss frequently until golden all over. Tip onto a plate and allow to cool completely, then roughly chop.
  3. Tear the kale into small leafy pieces, discarding any thick woody stems. Place in a large bowl along with the lime juice and a generous pinch of salt. Gently massage the leaves for a few minutes, until they start to break down. You will notice a gradual change in colour as they tenderize. This takes a little while – keep tasting the leaves to see if they have softened. Add the spelt, cranberries and hazelnuts and toss together.
  4. For the dressing, blitz the apple, olive oil and vinegar in a food processor, along with a pinch of salt and some ground black pepper. Finally, add the thyme leaves and blitz for another few seconds. Use to dress the salad.
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