GREEN SALAD WITH RED CURRANTS & OR­ANGE DRESS­ING

PREP + COOK TIME 20 MIN­UTES SERVES 8 AS A SIDE

The Australian Women’s Weekly Food Magazine - - Celebration Lunch -

150g kale, stalks re­moved,

leaves torn

100g cavolo nero, stalks re­moved,

leaves shred­ded

50g red-veined sor­rel leaves 1 le­banese cu­cum­ber (130g), cut into

long, thin rib­bons

1 large av­o­cado (320g), chopped 100g break­fast radish, sliced thinly

length­ways

125g fresh red currants

¼ cup (50g) pepi­tas

OR­ANGE DRESS­ING

¼ cup (60ml) olive oil 2 ta­ble­spoons white wine vine­gar 2 ta­ble­spoons freshly squeezed

or­ange juice

1 tea­spoon honey

¼ tea­spoon ground cumin

1 2

Make the or­ange dress­ing. Place kale in a large bowl with half the dress­ing; us­ing your fin­gers, lightly rub to­gether to soften the kale. 3 Add re­main­ing in­gre­di­ents to bowl; toss gently to com­bine. Serve the salad on a plat­ter driz­zled with re­main­ing dress­ing.

OR­ANGE DRESS­ING

Place in­gre­di­ents in a screw-top jar; shake well. Sea­son to taste.

GREEN SALAD WITH RED CURRANTS & OR­ANGE DRESS­ING

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