A delicious and healthy salad of beet tops and kale leaves will serve as a good addition to any meat dish. It is worth noting that among the domestic types of cabbage, just kale cabbage is considered the most similar to wild varieties. If you have not tried it, then this recipe is a good reason to get acquainted with the taste of feces.
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You will need
- For six servings:
- - 4 cups of kale leaves;
- - 2 cups of beet tops leaves;
- - 1/4 cup green onion;
- - 4 tsp. Peeled pumpkin seeds;
- - 30 g of Pecorino Romano cheese;
- - Fresh lemon juice, olive oil, salt, sugar, black pepper.
Instruction manual
1
Mix lemon juice, olive oil, pepper, salt, sugar in a deep bowl. Mix with a fork, lightly whisking the mixture. The result was a salad dressing, it is suitable not only for this dish, but also for any other light vegetable salads.
2
Tear the beetroot and kale cabbage larger with your hands, put in a bowl with dressing, mix. Leave to infuse for 10 minutes at room temperature.
3
On a high heat, heat a large frying pan, pour pumpkin seeds on it, fry for five minutes, stirring until golden. Pumpkin seeds must be peeled!
4
Put the seeds in a bowl with greens, chopped green onions, chopped cheese into thin strips, mix gently. Ready salad of kale cabbage and beet leaves serve immediately. You can use it as a side dish for meat.