Alex's book of recipes

Cavolo nero with walnuts and orange

A refreshing salad which tames the bitterness of cavolo nero.


1 bunch cavolo nero

extra virgin olive oil

balsamic vinegar

salt and pepper

1 orange

handful walnuts

dark honey


Remove the stalks from the cavolo nero, rinse, and dry thoroughly.

Bundle the leaves together and slice into thin strips. Arrange in a bowl, dress with the olive oil, salt, and pepper, and a touch of balsamic vinegar. Massage the salad with your hands until the fibres are broken down, and let rest for 30m.

Meanwhile, peel, slice, and cut the orange into wedges. Toast the walnuts in a hot pan until fragrant, but not burnt.

Crush the walnuts and add them to the cavolo nero with the orange wedges, and drizzle with honey.