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So this year april has been a tough month where seasonal vegetables are concerned. We are still waiting on those runner beans and snap peas here in the west due to our miserable weather!
However kale has really kept us going here up to now. Kale is a great source of vitamin a and is rich in fibre so it acts as a powerful antioxidant. It also plays a critical role in maintaining healthy vision, neurological function and healthy skin
It’s the superstar of winter greens in my opinion and we’ve been lucky enough here in Foxford to be able to source great quality irish kale. Unfortunately our Irish stash is about to come to an end but you can buy prepped kale in any supermarket all year round, to keep your vitamin a levels up!!
Shredded kale teamed with pickled pear, red onion and a maple & tahini dressing has been my go to green salad since january.
Kale & pear salad
To pickle your pears you will need ….
300ml cider vinegar
400g of sugar
Piece of ginger optional
1 cinnamon stick
1 tsp cloves
1 star anise
6-8 pears depends on size
Half the pears, scoop out the seeds and veins in the pear they will only get tough and stringy as you poach (peeling is optional, i usually don’t)
Bring the syrup to the boil with the spices, turn down the heat, pop in the pears, cover with parchment so they stay under the liquid
Poach till soft but not falling apart
Store in a clean sterilized jar with the liquid. And seal. They will keep for up to 6 months, sealed.
They will keep for a month once opened.
For the maple & tahini dressing you will need …..
100ml olive oil(light)
100ml of cider vinegar
50ml of maple syrup
1tbsp of tahini paste
Good pinch of salt and pepper
Whisk the dressing ingredients well, until totally combined
For the salad you will need ……
1 large head of kale with all stalks and veins removed, shred with a knife
1 red onion sliced
Toss the kale and the red onion in a large bowl with the dressing
Leave for 10 minutes
Place in your serving bowl of choice and sprinkle some pickled pear over the top
Garnish with chives to finish it all off
And of course ENJOY!
Till next month kathleen #chefatfoxford