Italian winter greens with pear-walnut dressing

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
2 medium shallots, finely sliced
120ml grapeseed oil, plus more for pan
1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish
2 tbsp verjus or 1/2 lemon, juiced
2 tbsp honey
Salt and freshly ground black pepper
1 bunch kale
1 bunch rainbow chard
1 bunch beet greens
50g grated Parmigiano Reggiano
100g toasted walnut pieces
1) In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelised, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy.

2)Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.

3) Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices.

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