Sarno keeps four important flavor elements — acidity, fat, saltiness, and sweetness — in balance in this salad, with a lemon juice dressing, ripe avocado and toasted pecans, sea salt, and some pomegranate.
But making an appealing salad isn't just about flavors; it's about presentation, too. And some quick work with a mandolin turns cucumber into an attractive base for this salad.
- ½ c pecans
- 1 small pomegranate
- 1 large head kale, thick stems removed, leaves coarsely chopped
- 1 ripe avocado
- 1 lemon
- Sea salt, to taste
- ¼ medium shallot, minced
- 1 English cucumber, for garnish
1. In a medium sauté pan, toast the pecans over medium heat until fragrant and lightly browned.
2. Meanwhile, cut the pomegranate in half along the equator. Hold the cut side towards your palm with open fingers over a small bowl. Using the back of a wooden spoon, knock the outside of the pomegranate, catching the seeds.
3. Remove the toasted pecans to a cutting board, and coarsely chop. Set aside.
4. Cut around the seed of the avocado, twist in opposite directions to pull apart, remove and discard the seed, and coarsely chop.
5. In a large bowl, combine the kale, avocado, and lemon juice. Season with salt, to taste.
6. Gently massage the salad with your hands, breaking up the avocado and distributing the lemon juice and salt.
7. Add the shallot, pomegranate seeds, and pecans (reserve some seeds and pecans for garnish), and toss to combine.
8. Shave the English cucumber lengthwise with a Japanese mandolin. Set out 4 plates. On each plate, arrange a few slices in a ring, and mound 1 serving of the salad inside the ring. Garnish with the reserved pomegranate seeds and pecans. Serve immediately.
Total time: 20 minutes
From PANNA, Issue 8. Copyright (c) 2013 by How 2 Media, LLC.