100 grams or four handfuls baby kale, washed and dried
50 grams of pickled ginger (from Asian stores)
1 large grapefruit, peeled and segmented
1 plus ½ tablespoon infused olive oil (I used Al Brown’s lemon & oregano)
Salt to taste
Drain the pickled ginger and dry on kitchen paper. Place baby kale in a salad bowl. Sprinkle a tablespoon of olive oil and add salt. Use your fingers to mix as this way you will also massage the kale so it is tender. Arrange the grapefruit segments and pickled ginger on top. Just before serving drizzle the remaining half tablespoon of olive oil. Serves 4.