Winter Salad/Salada de Inverno
Custom has it that when it comes to side dishes in Portuguese food, the fresh summer salads of lettuce and tomatoes get replaced by sautéed greens once the colder months arrive. This recipe reverses the trend and features the fabulous winter superfood, the pomegranate, called romã in portuguese after the arab rumman. The salad serves as a substantial side dish or a main in itself for a light lunch.
4 cups of chopped kale leaves (no hard stalks)
1 cup of pomegranate seeds
1 cup of chopped walnuts
1 cup of quinoa
1 celery stalk (chopped into bite size pieces)
1. Cook a cup of quinoa in salted water then fluff with a fork and let cool down a little.
2. In a large bowl, mix the kale, a teaspoon of olive oil and some sea salt. Massage the kale with your fingertips for one minute, this will make the olive and salt flavours absorve and make the leaves more tender.
3. Mix all remaining ingredients, add balsamic vinegar to taste and toss.