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

feta 50g

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

sea salt

freshly ground black pepper

Put all dressing ingredients into a small jar and shake it up. Pour over the salad ingredients and toss thoroughly.