kale and artichoke salad

with pomegranate and tarragon dressing

  • 3 tablespoons olive oil
  • 4 marinated artichokes, drained and halved
  • 2 cloves garlic, sliced
  • 250g kale leaves, trimmed
  • 1 tablespoon finely grated lemon rind
  • sea salt and cracked black pepper
  • 1 pomegranate, seeds removed and juice reserved
  • ½ cup tarragon leaves
  • 2 tablespoons red wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • 400g burrata+, torn

 

  1. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the artichoke and cook for 2–3 minutes or until golden. Add the garlic and cook for 30 seconds. Add the kale and cook for 2 minutes. Add the lemon rind, salt and pepper and cook for 1–2 minutes. Remove from the heat, add the pomegranate seeds and tarragon and mix to combine. Place the vinegar, pomegranate juice, sugar and remaining olive oil in a bowl and whisk to combine. Drizzle dressing over the salad and toss to coat. Arrange on plates and top with the burrata to serve. Serves 4

TIPS + TRICKS:
+ Burrata is an Italian stretched-curd cheese, similar to mozzarella, with a creamy centre. It’s available from delicatessens, specialty cheese stores and Italian grocery stores.

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