The salad that gets photographed first. Curly kale massaged soft and ringed like a wreath, scattered with pomegranate jewels and cranberries, with a small bowl of miso-sesame dressing at the centre. About 140 kcal a serving.
Asian Fusion · 15 min
Three components — a kale ring, scattered jewels and a miso-sesame dressing — assemble in minutes and look like a centerpiece.
Strip 200 g curly kale from the stems and chop into bite-size pieces. Massage with 1 tsp oil and a squeeze of lemon for about a minute, until the leaves soften and turn glossy — raw kale is tough and bitter without this step. Arrange the kale in a ring on a large board or white platter, leaving a well in the centre.
Cut the pomegranate in half and tap out the seeds over the kale ring — you want about one pomegranate's worth. Scatter 40 g dried cranberries between them. The red-on-green contrast is the whole point, so distribute the jewels evenly rather than dumping them in one spot.
Whisk 2 tbsp white miso with 1 tbsp sesame oil, 1 tsp rice vinegar, a pinch of grated ginger and 1 tsp sesame seeds. Spoon into a small bowl placed in the centre of the wreath, or drizzle lightly over the leaves just before serving so the kale stays crisp.
A minute of massaging with oil and lemon softens the leaves and turns them glossy — no tough stems.
Build the ring up to 4 hours ahead and keep it cool; dress just before serving so the kale stays crisp.
A light balsamic vinaigrette works, or tahini thinned with lemon for a similar sesame note.
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Yes — build the ring up to 4 hours ahead and keep it cool; add the dressing just before serving.
A light balsamic vinaigrette works, or tahini thinned with lemon for a similar sesame note.
Massage it with a little oil and lemon for a minute — it softens and turns glossy.
Browse the full light menu, build a weekly plan, or pair any dish with our sesame soba and a light sauce.