Tag Archives: punkfood

Purple Matters!

Purple Kale Salad_mainIf colour means anything let purple take control. It’s always interesting to see what happens if you let a colour decide on the dish. Obviously, make sure the other ingredients go well with it. This one is colorful and tasteful like a dynamite!


Bunch of purple kale
Bunch of palm cabbage
1 Radicchio
1 Beetroot
2 Purple carrot
2 Spring onions
1 Avocado
3 x3 cm Ginger
Black sesame
Rice vinegar
Sea salt
Ground pepper


1. Bake the beetroot, or use pre cooked beets. Pre-heat the oven to 200c, rub the beets in some olive oil and wrap in foil. Toss them in the oven for 1 hour, depending on their size. Take out and let cool in the foil. Once cool enough to handle, remove their skin and cut in segments, set aside.

2. Was and discard the kale in cold water. Transfer to a pan and blanch in just boiled water for 20 seconds, finish with cold water. Squeeze out all the water, drop in a bowl and fluff with a fork.

3. Peel the carrot and ginger cut in in the carrot strips and the ginger in matches. Heat up a wok, add some sesame oil and fry the ginger for a minute or 2. Save 1/4 of the carrot strips and add the rest to the ginger and stir fry for another 3 minutes. Take out and set aside.

4. Finely slice the spring onion, slice the celeriac, grate a lemon and finely chop the red pepper. Add tot the carrot/ginger mixture and sprinkle with lemon juice.

Purple Kale Salad_done

Punk Kale Salad

Punk Kale salad

Kale is the thing to eat now in cities like London and New York, spiced up in a salad or as side. Here in Holland kale is a popular winter number, originally mashed up with potatoes. Our urban Rooftop in Rotterdam was overloaded with the green stuff and since the weather was still not cold enough to long for that steamy pot of mash I came up with a salad, new style. Believe me, this will make you want to skip winter altogether…

serves 4
5 to 6 bunches of kale
mint leaves
a mix of sultanas and raisins
dried apricot
red onion
roasted and salted almonds

1 tp lemon juice
2 ts  honey
1 ts horseradish
2 ts oil
3 ts cider or white wine vinegar
mixed ground pepper
course sea salt

1.Pre-heat the oven to 180 C, remove the outer skin from the onion, chop in 4 and wrap in foil. Throw in the oven for up to 20 minutes. Remove, let it cool, segment the onion and set aside.

2. Soak the sultanas and raisins in water for 20 minutes and drain, set aside.

3. Remove stalks from the kale, chop roughly and wash under cold water. Drop the kale in the sink and pour boiled water on top, stir for 20 seconds, drain and splash with cold water. Squeeze out all the water, drop in a bole and fluff with a fork.

4. Chop the apricots and almonds, set aside.

5. Prepare a dressing by whisking together all the dressing ingredients.

6. Mix kale with onion, sultanas, apricots, almonds and toss. Pour the dressing over the kale, mix well and serve. Awesome as a side dish with veggie fries or as a lunch salad.

Kale salad-done