Recipe: Massaged Kale Salad

Try this festive massaged kale salad with toasted hazelnuts, pomegranate seeds and creamy ricotta salata!

Ingredients

• 1 head Tuscan kale
• ½ cup toasted hazelnuts, roughly chopped
• ½ cup pomegranate seeds
• ½ cup ricotta salata
• ½ cup olive oil
• ¼ cup champagne vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Preparation

Wash kale and cut out stalks. Julienne kale (about 3mm in width). Mix olive oil, vinegar maple syrup, salt and pepper in a large bowl. Add kale to dressing, toss and massage with hands. Leave to marinate in dressing for 30 minutes or overnight to soak in flavour. Right before service sprinkle on hazelnuts, pomegranate seeds, ricotta salata. Serve in a large platter.