A wintry cavolo nero salad with walnuts, orange wedges and chestnut honey. Serve it with a roasted chicken or quickly grilled pork chops.
Course Side Dish
Keyword cavolo nero, tuscan kale
Prep Time 10minutes
Resting time 30minutes
Total Time 40minutes
1bunch of cavolo nero
Extra virgin olive oil
Freshly ground black pepper
A handful of walnuts
Remove the fibrous stalks of cavolo nero by stripping the leaves off, and gather the leaves in a salad spinner. Rinse the cavolo nero and dry it thoroughly.
Collect a few leaves of cavolo nero, arrange them in a stack, then roll them into a burrito.
Cut the cavolo nero into thin strips.
Collect the shredded cavolo nero in a bowl, then dress it with extra virgin olive oil, salt, freshly ground black pepper and a few drops of Aceto balsamico. Toss the salad and massage the cavolo nero with your hands to soften the fibres.
Let it rest at room temperature for about 30 minutes.
In the meantime, prepare the orange: peel it and slice it, then cut it in wedges.
Toast the walnuts for a couple of minutes in a hot pan.
When you’re ready to serve the salad, crush the walnuts with your hands and add them to the cavolo nero along with the orange wedges. Finish with a drizzle of honey and serve it.