Most people don’t think of fall or winter as salad time. But cold weather salads are some of my favorites. Hearty and crunchy greens paired with fruit and nuts are usually what I’m craving for lunch.
One of my favorite winter greens is cavolo nero, or Tuscan Kale. I came home from the Farmer’s Market with a huge bunch of it on Sunday. While most of the leaves were big and suitable only for cooking down with a lot of olive oil and garlic, I saved the inner, most tender leaves, for a quick salad.
First I stripped the leaves from the thick stems, then sliced them into thin ribbons of dark green. Tossing them with a couple of tart early clementines and a hand full of toasted almonds took about 2 minutes. The dressing? A pour of extra virgin olive oil and a swirl of good quality balsamic. Salt and pepper, and that was that.
Pretty, for sure, but also healthy and definitely delicious.
- 6-8 leaves of cavolo nero (Tuscan kale)
- 2 clementines
- ¼ cup roasted almonds
- extra virgin olive oil
- balsamic vinegar
- salt, pepper
- Holding one end of the stem of the leaf of kale, use your hand to strip off the leaves.
- Rinse and dry the leaves then cut into ¼ inch strips and put in serving bowl.
- Peel the clementine and cut each segment in half. Add to greens.
- Roughly chop the almonds and add to salad.
- Dress with oil and vinegar and season with salt and pepper.