Kale and courgette salad
Kale and courgettes salad, a medley of two salads I love. We have started a a 10 day plan from “Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook“ by Michael Symon.
This is my version of the 1st day’s lunch, same ingredients different dressing and a bit of nuts chucked in.
180 g curly kale
2 table olive oil
1 medium courgette cut as ribbons (with a mandolin if you have one), or thinly sliced
Leaves from 3-4 mint sprigs, roughly chopped
Leaves from 3-4 basil sprigs, roughly chopped
1/4 cup of almonds, roughly chopped
4-5 radishes thinly sliced (with a mandolin if you have one)
Zest of 1 lemon
Juice of 1/2 lemon
2 tablespoon olive oil
Chop and wash the kale just before cooking. Leaves shouldn’t be dry. Water left on leaves after washing will help kale cook.
Heat 2 tablespoons of olive oil in a large heavy bottomed pan with lid.
Add the kale to the pan, try not to overcrowd by adding all kale at once. Add some to the pan and as these are wilted, takes 5-10 seconds, there will more space in the pan to add more.
Once all the kale is in the pan reduce the heat and cook uncovered 2 minutes stirring occasionally.
Season with salt and pepper, cover with lid and cook for further 3 minutes covered.
After 3 minutes taste and see if the kale is cooked to your liking. You can continue to cook more if you like it softer. Turn the heat off and leave to cool until you prepare the rest of the salad.
Put the dressing ingredients, olive oil, lemon juice and lemon zest in a large bowl. Season with salt and pepper.
Add the courgettes, mint and basil to the bowl. Mix well until the courgettes are well covered in dressing.
Add the radishes and almonds to the bowl and mix.
Spread the kale in a large plate and top with the courgettes, almonds and radishes. Give it a stir & serve.