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!
Ingredients
1/4 cup olive oil
3 garlic cloves, thinly sliced
1 Spanish onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 teaspoon smoked paprika
4 vine ripened tomatoes, chopped
1 tablespoon caster sugar
400g fresh scallops, roe removed
crème fraiche, to serve
salmon roe, to serve
8x15 cm round flour tortillas, chargrilled
for the salsa
1 Lebanese cucumber, chopped
½ green apple, chopped
juice of 1 lime
Method
Heat oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring for 3-4 minutes or until fragrant and the onions start to soften. Stir in the spices and cook for a further 30 seconds. Add the tomatoes and sugar and stir to coat. Season and cover with a lid and reduce the heat to low. Simmer for 10-12 minutes or until the tomatoes are tender. Remove from the heat and set aside.
Meanwhile, to make the salsa, toss the cucumber, apple and lime juice together in a bowl. Season and toss with 1 tablespoon of olive oil.
Heat a large frypan over high. Season the scallops and brush with remaining oil. Cook for 30 seconds each side until golden yet opaque inside.
To serve spread a little tomato on the base of each taco. Divide the scallops on top. Garnish with cucumber and apple salsa, crème fraiche and salmon roe.
Makes 8
Bon Appetite
