Make Gusto 101's and Gusto 501's beloved classic. The Cavolo Nero Salad is comprised of organic Lacinato kale, zante currants, toasted pine nuts, pecorino, parmigiano and lemon vinaigrette. Dubbed as being not your ordinary kale salad, this dish is a favourite and a long-time staple on the Gusto menu.
Note: Letting the kale sit or gently massaging the leaves produces a tender leafy salad.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @gusto101to!
Cavolo Nero Salad 6 Steps
Combine lemon juice, honey, olive oil and Parmesan cheese. Stir well.
Remove kale leaves from stems.
Wash and dry your kale and finely chop the leaves into very small pieces.
Add your kale to a large bowl and combine with the dressing.
Let this sit for at least 30 minutes or longer. If you prefer your kale to be softer or more “massaged” let it sit for anywhere between 30 minutes to 2 hours.
Before serving, add currants, pine nuts and some more cheese (if you choose).