Ingredients

The following ingredients have 3 Servings
  • 2 tbsp extra virgin olive oil
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp wholegrain mustard*
  • salt and pepper, to taste
  • 3 leaves of Cavolo Nero (aka lacinato / dragon kale)
  • 6 brussel sprouts
  • a small wedge of red cabbage
  • 2 carrots
  • 2 celery stalks
  • ½ small fennel bulb
  • ½ small kohlrabi (or broccoli stalk)
  • 2 spring onions / scallions
  • ¼ cup pomegranate seeds
  • ¼ cup almond flakes, toasted

Instruction

  • Mix the first three ingredients in a medium mixing bowl vigorously until the dressing has emulsified.
  • Incorporate the mustard and season with salt and pepper.
  • Shred Cavolo Nero into very thin strips with a sharp knife, cutting out the tough middle stem.
  • Shred brussel sprouts, red cabbage, carrots, fennel and kohlrabi finely on the lowest mandoline setting.
  • Slice celery and spring onions finely with a sharp knife and cut kohlrabi slices into matchsticks.
  • Mix all the salad ingredients together apart from pomegranate and almond flakes.
  • Toss the dressing through the salad until thoroughly mixed.
  • Sprinkle with pomegranate seeds and toasted almonds.