When I was younger, I used to visit my Mum and Great Uncle in Dorset every Easter. We had a family tradition of going to the beautifully scenic countryside hotel and restaurant, Plumber Manor, for our Easter Sunday lunch. The menu was very traditional, and I ordered the same dish every year: smoked chicken and duck salad to start, followed by roast beef and ending with chocolate pudding. My favourite part of the meal was the starter; I loved the combination of smoked chicken and duck and it always felt such a decadent salad, entirely appropriate for a special lunch.
Having been given some coupons from Florette Salad to try their new baby kale, I decided to create my own smoked chicken and duck salad for Mother’s Day lunch on Sunday. I have to say, I was pretty pleased with the results! This salad is perfect for spring and is great to serve either as a light lunch, or as a starter.
Baby Kale, Smoked Chicken and Duck Salad (Serves 2 for lunch or 4 as a starter)
For the salad:
1 bag (60g) Florette Baby Kale salad
30g flaked almonds, lightly toasted
a medium bunch tarragon leaves, torn from stem
160g smoked chicken breast, cut into strips
80g smoked duck breast, cut into strips
6 radishes, finely sliced
1/2 teaspoon sumac
1/4 teaspoon Lebanese zaatar mix
salt and pepper to taste
For the dressing:
2 tablespoons half-fat creme fraiche
2 teaspoons freshly squeezed lemon juice
1/2 clove garlic, peeled and minced
salt, to taste
1/ Start by making the dressing: mix together all the ingredients until combined and season with salt to taste.
2/ Toast the almonds lightly in a frying pan and set to one side.
3/ Assemble the salad by tossing the baby kale with the almonds, tarragon, smoked chicken, smoked duck and radishes. Arrange on a platter, small plates or bowl.
4/ Drizzle on the dressing and scatter the sumac, zaatar mix, salt and pepper over the salad.
5/ Serve immediately with some crusty bread (a glass of rose is rather nice with this too!).
I’ve used kale in plenty of recipes before, but I’d never tasted baby kale. I absolutely loved it! It’s got quite a peppery taste, so is similar to rocket, and it’s delicious in salads. I’m tempted to try out the summer salad recipes that Florette list on their website that suggest other ways to use this super food.
Have you ever had baby kale before? Do you have any favourite spring or summer salad recipes?
Disclosure: I was sent coupons for Florette’s baby kale, as well as Harry Eastwood’s cookbook, A Salad for All Seasons, in exchange for writing a recipe post. All opinions are of course my own.
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