Pear and parmesan is a wonderful combination that really tantalises your palette, sideline that with the bitter yet awesome flavour of baby kale leaves and you have an awesome side salad to accompany many-er BBQs, Sunday roast, grilled fish or a light lunch.
*Beautiful resin bowl by Keep Resin. Perfect for salads all year around. See Keep Resin’s stockists here.
Pop an apple cider vinegar, honey and olive oil dressing and you have yourself a simple and winning dish.
Everyone hales the kale and this is why. It is a member of the brassica family (cabbage, brussels sprouts, cauliflower, broccoli and collards) baby kale is especially nutrient rich win Vitamin, A, C, K, folic acid and potassium, as well as calcium, copper and iron. Great for strong bones, skin and eye health. N.B do not eat too much of the brassica family if you are prone to thyroid related problems! Pears are really in season here in Australia. They are high in fibre and also give you a good dose of vitamin C, parmesan gives you a little boost of calcium and also part of your recommended daily dairy intake.
Enjoy this little number.
2 Cups organic baby kale, washed
1 Williams Pear, finely sliced
1/4 Cup Parmesan
2 tbsp olive oil
1 tbsp apple cider vinegar
1/2 tbsp raw honey
- In a large bowl add all salad ingredients together and toss well. Just before serving toss in the dressing and then serve.