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Happy Boy Farms Arugula and Kale Salad with Pomegranate and Ginger Dressing
Serves 8
Ingredients:
- 4 cups arugula, washed and dried
- 4 cups kale, washed, dried, ribs removed and cut chiffonade*
- 1 cup pure pomegranate juice
- 2 tablespoons fresh lemon juice
- Zest from 1/2 lemon
- 2 teaspoons freshly grated ginger
- 1 shallot, peeled and minced fine
- 4 tablespoons extra virgin olive oil
- Fresh ground black pepper and kosher salt
- 3 pears, washed and stems removed
- 1 cup fresh pomegranate seeds
- 1 cup shelled pistachios
Getting it done:
- Place arugula and kale in a salad bowl and season with salt and ground pepper. Set aside. Place the pomegranate juice, lemon juice, zest, ginger and shallot in a non-reactive bowl. Slowly drizzle the oil in while whisking to emulsify until all is incorporated. Use a mandoline to cut the pears into matchstick size pieces. Add the pears to the dressing and toss to coat.
To serve
- Drain the pears from the dressing and set aside. Pour dressing over the arugula and kale and toss to coat. Distribute the salad onto 8 chilled salad plates. Garnish with the marinated pears, pomegranate seeds and pistachios. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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