Kale, Cucumber & Pomegranate Salad with Chilli Oil Dressing
Brighten your menu with a kale, cucumber, and pomegranate salad topped with a chilli oil dressing. Featuring in-season produce, this salad is fresh, vibrant and cost-effective. Add a house-made chilli dressing using Solero Canola Oil for a bold, flavourful finish that complements the natural sweetness of the ingredients. Perfect as a stand-alone dish or a versatile side for autumn menus.
Ingredients
Serves:
- 1 L Solero Canola Oil
- 2 each Large Shallots, thinly sliced
- 4 each Garlic Cloves, thinly sliced
- 80 g chilli flakes
- 100 g Kale, chiffonade
- 60 mL Red Wine Vinegar
- 1 each Continental Cucumber, sliced
- 6 g Radish, thinly sliced
- 1 each Pomegranate
- each
Method
Kale, Cucumber, Radish and Pomegranate Salad with Batch-made Chilli OilÂ
Prep: 10 mins Cook: 15 mins Makes: 6
Method
1. Chilli oil: In a saucepan, combine shallots, garlic, and oil over medium heat. Infuse the oil until fragrant, removing the shallots and garlic just as they begin to turn golden. Carefully pour the hot oil over the chili flakes in a heat-safe bowl and allow it to steep until the oil takes on a red hue. Set aside to cool.
2. In a large bowl, massage the kale with red wine vinegar until softened. Add the cucumber, radishes and pomegranate seeds, tossing gently to combine.
3. Portion the salad onto plates or bowls and drizzle with the chili oil. Serve immediately for a fresh, vibrant side or starter.