Darren Parker
Head Chef
Ingredients
For dark cherry balsamic vinaigrette
- 1 cup blueberries (fresh or thawed)
- 3 Tbsp white or traditional balsamic vinegar
- 2 Tbsp shallot, minced
- ¼ cup tahini
- 1 tsp Dijon mustard
- ¼ cup water
- ½ tsp salt (optional)
- ½ tsp ground black pepper (optional)
For salad
- ½ cup chopped almonds
- 2 bunches organic kale, chopped
- 1 Tbsp fresh lemon juice
- 2 medium pears, cored and chopped
- ½ cup dried blueberries
- ¼ cup coconut flakes
Instructions
1. Prepare the Vinaigrette
Blend all vinaigrette ingredients in a high-speed blender or food processor until smooth. Adjust seasoning as needed and set aside.
2. Toast almonds
Heat a small skillet over medium heat. Add chopped almonds and toast for 1–2
minutes, tossing occasionally to prevent burning. Set aside.
3. Massage kale
In a large bowl, combine chopped kale and lemon juice. Massage with clean hands for
30–60 seconds until the kale softens.
4. Assemble the salad
Add toasted almonds, chopped pears, dried berries, and ½ cup of the vinaigrette. Toss
until well combined.
5. Finish & Serve
Sprinkle with coconut flakes and enjoy!
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
