Cavolo nero is one of my all-time favourite winter vegetables; it’s ridiculously good-looking as well as being ridiculously good for you. To make this salad an all-in-one meal, add a cup of cooked and cooled quinoa. Happy lunching.
Cavolo nero salad
From Deb Perelman, The Smitten Kitchen Cookbook, 2012
For the salad:
pecans or almonds 70g (walnuts would be good, too)
cavolo nero 225g
radishes 4 medium or carrots, 2 large
dried cherries 70g
Toast the nuts in a 180˚C oven for 5-10 minutes, keeping a close eye on them and giving the pan a shake at halfway.
Wash the cavolo nero by filling up your kitchen sink with water and plunging the cavolo in and swishing the water around to dislodge any intrepid aphids or other insect-life. Put the cavolo into a salad spinner or colander to drain.
To remove the tough central stem of the cavolo nero, hold the cut end and run your thumb and forefinger along the stalk to remove the green leaves. Discard the stalks and roll up the leaves and cut into ribbons. Put in a large bowl big enough for all of the salad ingredients and with room to toss.
Cut the radishes or carrots into thin discs; a mandolin is perfect for this. Coarsely chop the nuts and dried cherries and add them to the salad bowl, along with the radishes/carrots. Crumble the feta over the top and make the dressing.
For the dressing:
extra virgin olive oil 3 tablespoons
white wine vinegar 1 & 1/2 tablespoons
Dijon mustard 1 tablespoon
honey 1 & 1/2 teaspoons
freshly ground black pepper
Put all dressing ingredients into a small jar and shake it up. Pour over the salad ingredients and toss thoroughly.