Cavolo nero salad with walnuts and orange
A wintry cavolo nero salad with walnuts, orange wedges and chestnut honey. Serve it with a roasted chicken or quickly grilled pork chops.
Servings 4 people
Ingredients
- 1 bunch of cavolo nero
- Extra virgin olive oil
- Aceto Balsamico
- Salt
- Freshly ground black pepper
- 1 orange
- A handful of walnuts
- Chestnut honey
Instructions
- 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.
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