With glimmers of Spring appearing daily and with asparagus already making it’s rounds in the supermarket I’m inspired to eat salads that are half way between a winter and spring salad. Cavolo Nero is a beautiful, Tuscan black kale that holds it’s shape really well when cooked and pairs perfectly with ham. The Tuscans love three things…ham, beans and cavolo nero. Mix those three and you’ve got a wicked lunch, salad, dinner or even breakfast. I’ve swapped out beans and went with some creamy, slightly sweet yellow potatoes instead.
This is an incredible simple salad to make and you can experiment with different salad dressings. The one I made for this salad has orange, lemon, fennel seeds, fresh mint and dijon. But you could just as easily make it with a simple red wine vinaigrette. Serve it with some crusty bread and you’ve got a great meal for under $10!
Salad – Serves 4
1 bunch cavolo nero (black kale or green kale will work)
3 medium sized potatoes (waxy not floury) cut into medium size pieces (see pic)
16 asparagus stalks
8 slices prosciutto
juice of 1/2 a lemon
juice of 1/2 an orange
1 teaspoon dried fennel seeds bashed up
3 tablespoon olive oil
1 teaspoon of dijon mustard
2 tablespoons of fresh chopped mint or more!
salt & pepper to taste
1 teaspoon nut oil (optional)
1 tablespoon water
In a bowl whisk together lemon & orange juices, oil, fennel seeds, water & salt & pepper to taste.
Gently boil potatoes in salted water for 15 mins or until a knife goes through gently. Par boil the asparagus in salted water for 2 minutes so they stay slightly crisp and keep their bright green colour. Cut the stalks off the cavolo nero so you have only the leafy bits left and drop into salted boiling water for 1-2 minutes tops. You want the kale to still have a nice crunch to it.
Arrange 2 slices of prosciutto on each plate and top with potatoes, asparagus and finally the cavolo nero. Drizzle the whole salad with the dressing. Serve with crusty bread.