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A Summer Salad to Welcome the New Year with Alejandro Saravia
To mark the arrival of the new year, executive chef Alejandro Saravia shares his recipe for a refreshing green salad topped with roasted carrots and charred oranges.
What makes this summer salad special is the combination of fresh flavours—from the kale pesto to the butter lettuce and the sweet flavours of roasted carrots and charred oranges. I love to work with different textures and bold flavours to create a unique experience. This salad is perfect for lunch or dinner, and can be enjoyed as a main dish or alongside grilled meat and fish.—Alejandro Saravia
Serves 4
Ingredients
Vegetable mix
- 10 radishes, cut into quarters
- 1/4 butternut pumpkin, cut into thin slices
- 1 orange, cut into thin slices and lightly grilled
- 4 large carrots, roasted and randomly cut into bite-size pieces
- 2 bunches broccolini, cut into florets
- 2 shallots, sliced into thin rings
- 1 bunch of green kale, torn into small pieces
- 1 head of butter lettuce, torn into small pieces
- ½ bunch parsley, leaves picked
- ½ bunch dill, leaves picked
- ½ bunch marjoram
For the kale pesto
- 2 bunches green kale, leaves picked
- 50ml olive oil
- ¼ cup pine nuts
- 2 tsp lemon juice
- 2 small garlic cloves
For the caper vinaigrette
- 4 tbsp capers in brine
- 600ml olive oil
- 2 medium shallots
- 100ml apple cider vinegar
- 1/2 tsp salt pepper
Method
- For the kale pesto, preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for five minutes or until toasted. Remove from oven and set aside to cool.
- Blanch the kale leaves in salted boiling water for 30 seconds. Refresh in ice water and strain using a double sheet of paper towel to extract all the liquid.
- Place the pine nuts, blanched kale leaves and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the olive oil in a thin steady stream until well combined and a green paste is formed. Finish by adding the fresh lemon juice and mix to combine. Put aside to rest in the fridge.
- For the caper vinaigrette, add all the ingredients to a blender and blend until well combined.
- To serve, place a spoonful of the kale pesto on a large platter, spreading the pesto with the back of a spoon in a circular motion.
- Start placing the kale leaves, butter lettuce and herbs on top of the pesto, then follow gently with the rest of the vegetables.
- Using a spoon, dress the salad with the caper dressing.
