Warm Cavolo Nero Salad
Lightly stir fried cavolo nero is the base for this substantial warm salad full of Italian flavors! Fresh and full of texture, this is a vegan recipe that can fit into a larger meal or be the base of a simple dinner with the addition of some protein.
Ingredients
- 10 baby potatoes, halved
- 200 g (7 oz) cavolo nero, thinly sliced
- 200 g (7 oz) cherry tomatoes, halved
- ½ red romano pepper, sliced into small strips
- 1-2 tbsp pine nuts
- 4 spring onions, sliced
Dressing
- 3 Tbsp olive oil
- Juice of 1 lemon
- 1 Tbsp cider vinegar
- 2 tsp dried Italian herb mix
- 1 clove garlic
- 1 tsp dijon mustard
- 1 tsp brown sugar
Instructions
- Boil the baby potatoes for about 15 minutes, until cooked through.
- Meanwhile, make the dressing by whisking together all of the ingredients.
- Once the potatoes are ready, drain them and put them in a large salad bowl.
- Cook the cavolo nero. Heat a little olive oil in a large frying pan and stir fry until the leaves are bright green and softened. You may need to do this in 2-3 batches.
- Put the warm cavolo nero in a bowl with the cooked potatoes. Add the cherry tomatoes, spring onion, and peppers and then pour in the dressing and toss to combine.
- Wipe clean the pan .you cooked the cavolo nero in. Toss the pine nuts in the dry pan over a high heat, just until they start to brown and toast, then add them to the top of the salad.
- Serve immediately, while warm.
Notes
Serves 6 as a side dish, but if you're making a more complete meal out of it, it would serve 3.
Serving: 1g, Calories: 132kcal, Carbohydrates: 12g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 30mg, Fiber: 2g, Sugar: 2g