Kale and blood orange salad with seeds
Ingredients
for 4 people
| 2 tsp | coarse-grain mustard |
| 4 tbsp | sweet balsamic vinegar |
| 4 tbsp | rapeseed oil |
| ½ dl | vegetable bouillon, lukewarm |
| 200 g | washed, prepared kale |
| 200 g | red cabbage, cut into thin slices |
| salt to taste |
| 2 | blood oranges peeled, in slices |
| 60 g | mixed seeds, roasted |
| 3 sprig | coriander, leaves torn off |
How it's done
Kale
In a bowl, combine the mustard with all the other ingredients up to and including the bouillon. Add the kale, knead well by hand for approx. 2 mins. Mix in the red cabbage, leave to infuse for approx. 5 mins., season with salt, arrange on a platter.
Salad
Top with the blood orange, seeds and coriander.
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