Christmas Wreath Salad

Ingredients:

Salad

• 2 bunches kale, stems trimmed and leaves cut into small pieces
• 1 tbsp. freshly squeezed lemon juice
• 1 cup dried cranberries
• 1 cup toasted pine nuts
• 1 jar (800 g) of pickled red pepper, set aside 1 pepper for the bow, cut the remaining peppers into 0.5 cm wide strips.
• 1 fennel root, sliced ​​into 0.3 cm thick circles.

Refueling

• 1 cup extra-virgin olive oil
• 0.5 tbsp. freshly grated parmesan
• 2 tablespoons freshly squeezed lemon juice
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 1 clove garlic, minced

Preparation:

1. Salad:

   
   In a large bowl, combine the kale with lemon juice and massage for about 2 minutes, until the color darkens and the leaves are soft. Add the cranberries, pine nuts, chopped red pepper, and fennel and toss to combine.
   

2. Refueling:

   
   In a small bowl, combine the oil, Parmesan, lemon juice, salt, black pepper, and garlic and whisk for 1 minute. Pour about a quarter of the dressing over the salad and toss to coat. Pour the remaining dressing into a small bowl.
   
3. Place the bowl with the dressing in the center of a large round dish. Arrange the salad mixture around the dressing to form a wreath. To make a bow for the wreath, cut two 1/4-inch-wide strips of red pepper for ribbons and set aside. Lay the remaining pepper piece horizontally in front of you. Cut two rectangles, each with a curved piece of pepper on one side and a square in the middle. Arrange the rectangles with the curved parts on the outside and the square in the middle. Place the reserved strips underneath to create hanging ribbons. Place a spoon in the bowl with the dressing.