Cavolo Nero Salad

Original recipe by Chef Daniel Mezzolo, adapted by Tina Kozman CNP, M.Ed, B.Sc (www.trinityhealth.ca)

This salad has converted many of my kale-averse friends. The secret is to thinly slice the kale leaves so that they are thin ribbons of crunchy delight. The super easy prep makes it a quick recipe to whip up on the spot or you can even make it ahead of time. It can store (without the dressing ) for up to 4 days in an airtight container in the fridge. I mix all the dressing ingredients in a small mason jar and keep aside for when I’m ready to dress the kale.

If there are any nut allergies, you can substitute the pine nuts for pumpkin seeds. You could even add hemp hearts to this salad for an extra boost of protein, heart healthy fats, and fiber. Although the original recipe calls for black kale, I have personally used any type of kale and it has worked out very well.

Ingredients
1 1/2 cups (100 g) black kale, or any kale tough ribs removed and finely julienned
1 tbsp (15 g) pecorino, grated or finely shaved
1 tsp (5 g) toasted pine nuts – can also use seeds, and hemp hearts
2 tsp (8 g) dried currants
6 tbsp Lemon Vinaigrette
1 tbsp Parmesan, grated or finely shaved
Lemon Vinaigrette
5 tbsp olive oil
6 tbsp lemon juice
1/4 cup rice wine vinegar
1/4 tsp kosher salt

To chop kale, first fold each leaf in half with topside of the green folded inward. Cut along the stem and discard the stem. Chop leaves desired size and rinse in colander.

To make the vinaigrette, whisk all ingredients in a bowl until combined. You can also combine the ingredients in a mason jar and shake, keeping aside for use later on if prepping ahead.

Mix all the salad ingredients together in a bowl and let stand for a few minutes to let everything marinate and soften. Plate and garnish with additional grated parmesan and pecorino.