Cavolo Nero Caesar Salad with Garlic Croutons
Cavolo Nero is a cold season staple here in Italy, and when it starts to show up in markets, you know autumn has arrived. Earthy, hearty, and deeply nourishing, it brings a rustic twist to the classic Caesar salad.
This version is bold and garlicky, with toasted croutons, a rich umami-packed dressing, and generous hits of parmigiano. Perfect for cooler days when you want comfort, but still crave something green.
Serves 4
INGREDIENTS
2 tbsp Extra Virgin Olive Oil – Ul’ka from Frantoio Parovel in Friuli is excellent with this
2 cloves of garlic, minced
4 slices of bread, cubed (can be gluten-free)
1 heaped tsp Dijon mustard
1 tsp tamari
2 tbsp mayonnaise, vegenaise or natural yoghurt
12 leaves of cavolo nero, roughly chopped
Squeeze of lemon
100g Flaked or grated Parmigiano
Himalayan pink salt and cracked black pepper to taste
METHOD
For the croutons, add oil to a pan over medium heat, add garlic, and cook until fragrant. Add bread and cook until browned, tossing frequently.
In a bowl, combine cavolo nero, lemon, and oil. Massage with hands and let sit. Add croutons and parmigiano, drizzle with dressing, season with salt and pepper, and toss to coat.
Serve topped with extra parmigiano.