In summer we love salads, especially original ones. Here is a recipe for kale salad with cheese balls, as easy as it is quick to make.
Ingredients for 4 people
- 2 sheets of kale
- 1 drizzle of olive oil
- 1 small kohlrabi
- ½ lemon confit
- 1 lawyer
- 1 lemon juice
- 2 tbsp. tablespoons whole hazelnut kernels
- 20 Boursin® or other type cheese balls
- 1 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- Fleur de sel, freshly ground pepper
> Wash and dry the kale. Remove the leaves and place them in a salad bowl. Pour olive oil over them and massage them for 5 minutes.
> Wash and grate the kohlrabi.
> Wash, dry and slice the candied lemon.
> Peel and slice the avocado, sprinkle it with lemon juice.
Preparing the vinaigrette In a ramekin, place the fleur de sel, pepper, vinegar and oil. Mix and set aside.
> On each small plate (or bowl), arrange the kale leaves, grated kohlrabi and avocado.
> Place a few hazelnuts, the cheese balls and add the thin slices of candied lemon.
> Drizzle with vinaigrette, sprinkle with sprouts and serve immediately. a few sprouts
If the season permits, you can replace hazelnuts with raspberries or cranberries.
Recipe: A. Beauvais, Photo: F. Hamel
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