Photo: Peter Cassidy
By Jonathan Hatchman, Food Editor, @TLE_Food
For those still taking New Year’s Resolutions to become healthy seriously, this Kale, Red Grape, Hazelnut and Västerbotten Cheese Salad is ideal. Taken from Bronte Aurell’s book THE SCANDIKITCHEN – a collection of delicious Scandinavian recipes – this salad includes a good helping of fruits and vegetables without compromising on flavour, and is simple, natural and wholesome.
Kale, a small bunch, about 200g
Lemon juice, 1–2 tbsp
Good-quality olive oil, 1–2 tbsp
Salt and freshly ground black pepper
Toasted hazelnuts, 1 large tbsp, roughly chopped
Red grapes, about 25
Västerbotten, 40g, (If you cannot get hold of Västerbotten, use Pecorino shavings instead)
Discard the stems of the kale and chop the leaves. Add the lemon juice, oil, salt and pepper to the kale and gently massage the leaves until they tenderise. This takes a few minutes and you will see the kale go a darker green colour (massaging makes the kale’s tough cellulose structure break down and wilt a bit). Taste it: if it is no longer bitter, it’s done.
Add the toasted hazelnuts to the salad along with the halved red grapes and Västerbotten cheese shavings. Serve immediately.
This recipe is taken from THE SCANDIKITCHEN by Bronte Aurell, published by Ryland Peters and Small, Photography by Peter Cassidy.