Cabbage, parmesan & anchovy salad



Spring has arrived – the weather is warmer and soon the days will be longer.

A change of a season brings the end and arrival of fresh produce.

Personally I love the end of season produce. I find by the end of a season, fruit and vegies always tastes their best

Cavalo nero is one of them. Available in Australia from April to September, cavalo nero is an Italian cabbage with dark green wrinkled leaves. Its hearty flavour makes it great for stews and soups when the weather is cold, however it is also great served as a salad.

Its flavour and texture match perfectly with bold ingredients. This is one salad with a big flavour hit.

Ingredients
2 bunches cavalo nero
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 long red chilli, finely chopped
100g grated Parmesan
good quality anchovies, to serve

Method
Finely slice the cavalo nero and place in a large bowl. Toss with lemon juice, olive oil and season well and leave to stand for 5 minutes.

Toss with chilli, Parmesan and serve topped with anchovies.

Serves 2 as a main or 4 as a side.

Bon Appetite

This salad is also tasty the next day!

1 comments:

lateraleating said...

Great salad, thanks for the recipe.

 

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