Tuscan Kale salad with Spicy Peanut Dressing

Tuscan Kale or Tuscan Cabbage or Cavolo Nero, Lacinato, Dinosaur Kale, to list a few. So many names, one green leafy vegetable. Healthy vegetable. Full of vitamins.

Cavolo nero is a great source of lutein, vitamins K, A and C as well as significant amounts of manganese, copper, fibre, calcium, iron, the B vitamins and many other elements.
So why not try cavolo nero? – it’s so easy to use and has a great, rich flavour that will liven your tastebuds.

Commonly, cavolo nero, is used in pastas and soups, but can also be eaten raw, in salads. Because of its taste, slightly bitter and earthy, it has been called “the darling of the culinary world”.

Adapted from Food 52 recipe

INGREDIENTS:

1 bunch cavolo nero, chopped very small, chiffonade cut

1 cup lightly toaste walnuts, chopped

Spicy peanut dressing

2 Tbsp peanut butter, preferably home – made

2 Tbsp warm water

2 Tbsp rice wine vinegar

1 Tbsp agave nectar (or 1 tsp brown sugar)

1 Tbsp soy sauce

1 clove garlic, minced

2 tsp fresh ginger, peeled and minced

1 tsp sesame oil

1 tsp dried chipotle chili flakes

METHOD

Toss the chopped kale and the walnuts together in a bowl.

Make the dressing.

Put the peanut butter, warm water, garlic, rice wine vinegar, agave nectar, soy sauce, minced ginger, sesame oil and chili flakes into a blender and whirl away at high speed until everything is smooth.

Toss the dressing with the salad.

Cover and let rest in the fridge for at least half an hour. Kale will wilt a little and will become more palatable.

Now grill some steak or fish and …

Enjoy!