Last night I made lamb culotte with baked root vegetables (I can not recommend baked turnip) and this kale salad. The rest of the meal wasn’t very historical inspired but the salad was based of one I found in one of my books about medieval cooking. I thought I would share it with you because it turned out to be pretty yummy.
If you have an apple sitting around dice it and add it as well. I just didn’t have any. The kale had gone flat in the fridge so I only had one big leaf to work with but it turned out to be enough for the two of us.
La récolte des choux Tacuinum Sanitatis, XVe siècle Paris, BnF, Département des manuscrits, Latin 9333 fol. 20
Cutting kale, make sure to remove the stem
The finished kale salad with pomegranate
Kale salad with pomegranate
A simple medieval inspired salad with kale and pomegranate
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Ingredients
- 1/4 pomegranate seeds from
- 1 big leaf kale
- 1 apple diced
Vinaigrette
- 2 tablespoons honey
- 2 tablespoons vinegar I suggest a light one for looks
- pepper to taste
Instructions
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Seed the pomegranate - you need a few handfuls. Find a video on youtubes on how to do it 🙂
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Wash and slice the kale finely
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Mix the vinaigrette
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Mix the kale and the dressing and add it to the serving bowl
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Use the pomegranate as topping
Recipe Notes
Source: "Danskernes mad i middelalderen – smag selv" by Bente Leed p. 83