Raw salad of kale, apple, leeks and spiced pecans with a mustard dressing
This works great as a starter or with hot or cold ham or pork
Raw salad of kale with apple, leek and pecan. Photograph: Emma Jervis
- Serves: 4
- 200g kale, finely shredded
- 1 red apple, sliced thinly
- 1 small leek, shredded
- 16 pecans
- Chilli powder – just a pinch
- Olive oil
- 1 garlic clove, crushed
- 2 tbsp honey
- 2 tbsp lemon juice
- 7 tbsp olive oil
- Salt and pepper
Put the pecans in a mixing bowl and add just enough oil to evenly coat them, making sure you have no excess. Then add salt and chilli to taste. Heat a pan and lightly toast the nuts until the aroma starts to fill the kitchen, making sure not to let them go from brown to black.
Make the dressing by mixing all the ingredients together. If you have an electric mixer, do use it, as it brings a mustard dressing together very well.
In a large salad bowl mix the kale and apple well in the dressing. Sprinkle the leeks and pecans on top and serve.