A Winter Slaw
Kale, dill, mint, pomegranate, beetroot, parsley, walnut and a great dressing with pomegranate molasses, some lemon and the wonderful Tenuta Arcamone from Frantoio De Carlo in Puglia. There can be no better health kick for mid winter.
This salad requires you to find the balance of sweetness and earthiness. The bright herbs and decisive olive oil bring it all together.
INGREDIENTS
2 small bunches of cavolo nero (equivalent to about 300g)
100g julienne beetroot – you can probably buy it like this in many places, not yet in Tuscany
100g Pomegranate seeds – or half a pomegranate
50g chopped walnuts
A bunch of fresh flat leaf parsley
3 sprigs of mint
3 branches of dill
1 tbsp pomegranate molasses
1 tbsp lemon juice
1 tsp raw honey
3 tbsp Extra Virgin Olive Oil. We use Tenuta Arcamone for this dressing – it has extremely high polyphenols so gives this salad amazing potency.
Flaked sea salt and milled black pepper
METHOD
Begin with the beetroot. If you are starting from scratch, wash and peel and then very finely slice into discs before turning the stack to the side and slicing again into fine matchsticks. If you live somewhere more urban than we do, you can probably find julienne beetroots in your local store.
Next, wash the cavolo nero carefully and then strip out the stems of each leaf and discard. Chop the leaves finely and put in a bowl.
Add the pomegranate seeds and chopped walnuts and combine. Then add in the herbs, which you should chop finely.
Make up the dressing in a small bowl and stir through the salad. Adjust the seasoning to taste.
Plate up your salad and serve ideally alongside grilled white fish, grilled chicken or perhaps grilled halloumi.