Angela Hartnett's kale and beetroot with brazil nuts recipe

I stole this idea from my sister-in-law Nicole – she does a delicious roasted kale salad, in which the kale is crispy. I have kept it raw, so the secret is to make sure it is finely chopped and really well dressed with the vinaigrette. This salad can be a meal in itself, or you can serve with roasted fish or chicken. You could also add sweet potato.

(Serves 2)
250g kale
500g cooked beetroot
1 red onion, sliced thinly
30g brazil nuts
15ml red-wine vinegar
80ml olive oil
1 tsp Dijon mustard
Sea salt and milled pepper

Wash the kale, drain and pat it dry before finely slicing it. Discard any large stalks.

Chop the cooked beetroot into bite-size pieces and place in a large bowl with the kale.

Add the sliced onion and chopped brazil nuts.

Put the vinegar, oil and mustard into a bowl and combine until emulsified.

Mix the dressing through the kale and beetroot and finish with salt and freshly milled black pepper.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

Thanks to guardian.co.uk who have provided this article. View the original here.