Kale Salad

Kale is a popular vegetable, a member of the cabbage family (Brassica oleracea). It is related to cruciferous vegetables like cabbage, broccoli, cauliflower, collard greens and brussels sprouts. There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape. The most common type of kale is called curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.

Carolina Bazán
Ambrosía Executive Chef
Location: Our Orchard

Ingredients:

• Extra Virgin Olive Oil
• Kale
• 2 Grapefuits
• 2 Lemons
• 3 Oranges
• Sugar
• Ginger
• Soy Sauce
• Mirin
• Salt
• Mustard Seeds
• Almonds
• Nuts
• Dried Apricots

How to cook it:

1. Prepare the dressing:
   Squeez 2 oranges, 1 lemon and ½ grapefruit.
   Add some sugar, crushed ginger, soy sauce and mirin.
   Leave it for 10 minutes until the flavours are balanced.
2. Cut Kale into thin leaves.
3. Add the dressing and mix well.
4. Cut all the citrics into slices and add half of the slices into the salad. Rest of them will be used as decoration at the end.
5. Add some salt, dried fruits, hydrated mustard seeds, almonds and dried apricots.
6. Use a light intensity extra virgin olive oil.
7. Finally add the citrics slices to decorate and a touch of zest.
8. Enjoy!