What is cavolo nero and what do you actually make with that vegetable?

I have sometimes stared at a bag of cavolo nero in the supermarket, but I never really dared to take it home. Because: what is it, how does it taste, what do you do with it? I had no idea. Maybe a mix between lettuce and kale? That was my free interpretation. But our friends from the online food magazine FavorFlav are of course experts and they provide us with a nice recipe with cavolo nero. Eat your heart out and eat cavolo nero.

This appetizer, a salad of cavolo nero with apples, walnuts, and pomegranate, is rich in flavors and colors. And due to its freshness, it's a delightful start to the evening.

Ingredients:

For the salad

• 200 g sliced cavolo nero
• ½ Royal Gala Marlene apple
• ¼ pomegranate
• 20 g walnuts
• 10 g roasted pumpkin seeds
• For vinaigrette
• 2 tablespoons extra virgin olive oil
• 1 teaspoon (Dijon) mustard
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• salt and pepper to taste

Here’s how to make it

1. Make the vinaigrette and let it rest for a while
2. Slice the Marlene apple
3. Toast the pumpkin seeds in a dry frying pan until they are light brown
4. Cut the pomegranate in half and remove the pomegranate seeds
5. Assemble the salad by mixing all the ingredients and season with the mustard vinaigrette.

Text: FavorFlav