Chef note
Keep the flavours precise, the plate composed, and the final presentation grounded in Chef Stone's disciplined Pan-African style.
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Warm salad plate
Warm Kale Salad with Chestnut Mushrooms and Pomegranate
Salads & Light PlatesWarm salad plateServes 4 as a starter11 ingredients6 steps
Ingredients
3 cups chopped kale
4 tsp olive oil, divided
1 large onion, halved and thinly sliced
1 cup chestnut mushrooms, cleaned and sliced
1 cup pomegranate seeds
3 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
2 tbsp pomegranate juice
1 tbsp balsamic vinegar
Salt and freshly ground black pepper to taste
1 tsp ChefStone's Secret Spice™️
Method
1
Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat. Add the sliced onions and mushrooms, cooking for approximately 10 minutes until softened and lightly caramelized, stirring occasionally.
2
Stir in the minced garlic, chopped rosemary, salt, pepper, and ChefStone's Secret Spice™️. Cook for one minute more until fragrant.
3
While the mushrooms are cooking, place the chopped kale in a large serving bowl.
4
Add the warm mushroom and onion mixture to the kale. Top with the pomegranate seeds and toss gently to combine.
5
In a separate small bowl, whisk together the remaining 2 teaspoons of olive oil, pomegranate juice, and balsamic vinegar.
6
Drizzle the vinaigrette over the salad just before serving. Toss lightly one final time and serve immediately.
Plating direction
Spoon the warm mushrooms through the greens at the last moment and present the salad in a white shallow bowl for contrast and clarity.
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