Sunday, October 18, 2009

Pear, Walnut, and Sprout Green Salad

I had this delicious salad the other day, and just thought I'd share it with you. This salad features collard greens, which I think are not commonly thought of as a raw salad green. Collard leaves look like large flat fans. Their leaves have a bit of a waxy feel to them. The best way to make them into a raw salad is to cut out their stems, stack them up, roll them up, and use a chef's knife to cut across the roll, making 1/2-inch (or so) long ribbons! Then, put into a medium bowl with sea salt and an oil and vinegar dressing, and massage with your hands. That helps to break down the fibers to give the collards more of the feel of cooked greens. Arrange artistically in a salad bowl or plate. Then, top with remaining ingredients.

Here's the recipe (serves one hungry person for a main dish):
4 collard leaves
1/2 red bartlett pear
1/2 cup of lentil sprouts (or other sprouts)
1/4 cup of apple juice-sweetened dried cranberries
1/4 cup of raw walnuts
sea salt to taste

Dressing: I used a recipe from The Body Ecology diet. Basically, you could make one of apple cider vinegar, olive oil, and mustard. Follow directions as given above.

This is an excellent salad for fall... featuring many fall crops: pears, cranberries, walnuts. The lentil sprouts are another story-- perhaps another post. Sprouts are a great way to make it through the winter without the wide variety of produce. The are super-high in Vitamin C, B-vitamins, and.... well, I'll save that for another post. :)

Here's the salad 3/4 of the way through. Plan a good amount of time to eat... there's a lot of chewing involved! Bon Appetit!

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