Kale and Blood Orange Winter Salad. Zimný šalát s feniklom a krvavými pomarančmi.

I simply love salads. But not the salads you might think of. Are you thinking of shredded lettuce, flavourless tomato, cold cucumber and some kind of thousand-ingredient-dressing on a side?  This kind of salad is a big NO for me. To me and to my family, salads have to be showstoppers of all meals so people can´t take their eyes of them. The more exciting and pretty they are, the more you need to fight over them so you could actually have some as so many people are attracted to it! :)

I remember that a few years back, that kind of iceburg-stuffed salad was the only option on menus when wanting to get some veggies into your meal. Or when going out for a meal. So you ended up finding  yourself chewing on some iceburg-lettuce and under ripe tomatoes drenched in plenty of mayo. Thankfully, those days are over and people have started experimenting with a huge array of vegetables, textures and flavours and completely forgot about that cold iceberg leaves. I hope you are one of those people. :)

So, following my palette and admiring vegetables that are season, I try to put together a killer salad everytime  we want to compliment our meal with something beautiful, fresh, outstanding and flavourful. I make them pretty and appealing to eat. So pretty, that it drags the attention even to the biggest veggie hater and makes him wonder why on Earth he doesn´t eat such beautiful and colorful gifts that our Mother N offers.

Look around yourself, look what vegetables are in season and put your imagination and creativity to work. Add in herbs, different nuts and seeds, make yummy olive-oil based dressing. Possibilities are endless, make it yours and unique.

This salad can get you started in your salad making skills. It´s simple, punched with gorgeous flavours and colours, full of texture and it embraced the seasonal vegetables. And this is actually that kind of salad you want to eat in winter. I find myself that when it´s cold outside, my body craves warming food, but this salad is an exception. Try it out and you will see why.

Kale and Blood Orange Winter Salad 

big bunch of kale (I love using russian or purple kale)
2 blood oranges
1/2 bulb of fennel
big handful of walnuts
fresh dill or fresh parsley leaves
olive oil
lemon
sea salt, freshly ground black pepper
tiny bit of honey to taste

Put a pan over medium heat. Toast in your walnuts until fragrant and slightly golden. Put on a side.

Wash your kale leaves, remove the stalks (as they are quite hard to digest), wash well and tear the leaves into smaller pieces. Drizzle some olive oil over the leaves, sprinkle them with salt and pepper and massage the leaves with plenty of love and your hands until they soften up and wilt a bit. Add to a bowl.

Using a knife, peel the blood oranges and it into segments. What you will be left it is a juice membranes that you can squeezed over your salad. And eat it afterwards – no waste.

Using your potato or veggie peeler, peel the fennel into thin slices. Add it to your bowl together with the orange pieces.

Wash and chop the herbs of your choice and add it to the salad bowl. Mix in briefly with your hands.

In a cup mix together olive oil and lemon juice (2:1). Add salt, pepper and a bit of honey. Mix well, taste and adjust according your hungry tastebuds. Pour over the salad, give it a quick mix and sprinkle with crashed toasted walnuts.

Serve it alongside anything, on its own or with some socca (a chickpea pancake-can be found on my blog as well) and yoghurt.

——–
Jednoducho zboznujem salaty. Ale urcit nie ten, na ktory teraz pravdepodobne myslite. Mate na mysli salat z ladoveho salatu, paradajky bez chuti, studenej uhorky a preliaty majonezovym dresingom? Tak toto je pre mna velke NIE. Pre mna a moju rodinu je dolezite, aby salat, ktory sa u nas polozi na stol, bol uplny trhak – ukazkovy salat, z ktoreho ludia nevedia spustit zrak. Cim viac su salaty krajsie a vzrusujucejsie, tym viac sa o nom musite doslova ´pobit´ s ostatnymi aby vam vobec nieco zostalo! :)
Pamatam si ko bol pred par rokmi vsade kde ste boli a jedli len jeden typ salatu. Zeleninovy salat napchaty ladovymi listami, ktorymi ste sa bez chuti prehryzli k niecomu inemu a zjedli ho len preto, aby ste do seba dostali nejaku tu zeleninu. Ajked bez chuti, no aspon volaco. Ale chvalabozku je takym dnom koniec, ludom to prestalo chutit a nasli dalsie sposoby ako vyuzit krasnu zeleninu, ktoru nam ustavicne ponuka Matka Zem. Takze snad ludia zabudli na salaty bez chuti a interestu. A verim, ze vy ste jeden z takych ludi! :)
Potom ako som zacala verit svojim hladnym chutovym poharikom a potom ako som zacala vyuzivat co je v sezone sa snazim na stol polozit vzdy salat, ktory je vrazedne dobry. :) Obmienam ich vzdy, ked chceme mat na stole nieco naozaj chutne, plne farieb, textur a chuti. Nieco tak pekne, co pritiahne svojim vyzorom (a chutou) aj tych najvacsich nepriatelov zeleniny, ktori sa po vyskusani len zamyslaju ako mozu fungovat takychto salatikov!
Vzdy sa okolo seba poriadne poobzerajte, pohladajte co je prave v sezone, zapojte svoju fantaziu a kreativitu a podme na to! Pridajte rozne bylinky, semiacka a orechy, pridajte ku tomu jemny dresing z olivoveho oleja. Tie moznosti nemaju konca, tak sup-sup, budte svojski a kreativni.
Zacat mozete napriklad takymto jednoduchym a vybornym salatom. Trik je v jednoduchosti, farbe, texture – jednoducho som sa pohrala so sezonnou zeleninkou a ovocim. Je to salat, ktory lahodi oku a je to salat, na ktory mate v zime chut aj ked nie je peceny a vareny. Salaty mi moc nechutia, ked je vonku zima, no tento je akousi vynimkou. Vyskusajte sami na sebe a uvidite preco. Nech vam chuti!

Zimný šalát s feniklom a krvavými pomarančmi 
vacsi zvazok kelovych listov (velmi rada do salatu pouzivam fialovy kel alebo rusky kel)
1/2 hlavy z feniklu
2 krvave pomarance
velka hrst vlasakov
cerstvy kopor a cerstva vnatka (mozte pouzit jedno alebo druhe no aj oboje naraz ako ja)
olivovy olej
citron
morska sol a cerstvo pomlete cierne korenie
trosku mediku alebo podla chuti
Polozte panvicu na mierny prikon tepla a opecte si vlasaky dokym nevinaju krasne a dokym nie su opecene do zlatova. Dajte bokom.
Kelove listy zbavte stonky (ta je totiz tazka na stravenie), poriadne kel preumyvajte a pokrajajte (alebo potrhajte) na mensie kusky. Prelejte jemne olivovym olejom, poypte troskou soli a korenia a s laskou a prstami vase kelove listy pomasirujte dokym nezmaknu. Malo by to trvat par minut.
Presypte do misy na salat. Alebo na nejaky krasny tanier.
Pomocou nozika ocupte pomaranc a povykrajujte mesiaciky tak, aby vam v rukach ostala len ´membrana´ pomarancu. Stavu z tohto zvysku mozete vystavit do misy s kelom a zvysok zjest-ziadny odpad! :)
Vezmite si fenikel a skrabkou na zeleninu ho pekne ´osupajte´ na tenucke mesiaciky. Pridajte ku kelu aj spolu s pomarancami.
Premyte,osuste a natrhajte si vase bylinky. Pridajte do misy. Jemne rukami vsetko pomiesajte.
V salke si zmiesajte olivovy olej a citronovu stavu, zhruba v pomere 2:1 alebo podla chuti. Pridajte sol, korenie a trosicku medu. Premiesajte, dochutte a prelejte dresingom salat. Premiesajte zlahka a posypte vasimi opecenymi vlasakmi.
Podavajte salatik ku hocicomu vas napadne alebo siho uzite so soccou (cicerova palacinka, ktoru mozete najst aj u mna na blogu) a jogurtom.
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