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Cavolo nero with pecan, vinegar and herb dressing
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This type of dressing is used a lot in Georgia. Earthy cavolo nero works very well with it in autumn. Use whichever soft herbs you have in the fridge and experiment with different nuts too – almonds or hazelnuts would work well.
Serves: 4 as a side
2 garlic cloves
50g fresh herbs (equal amounts of dill, basil, oregano and tarragon), roughly chopped
3 tbsp cider vinegar
a little honey (optional)
300g cavolo nero, tough stalks removed, roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Put the pecans on a baking tray and cook for 8-10 minutes until lightly toasted. Set aside to cool, then put in a pestle and mortar and bash with a pinch of sea salt and the garlic. Add the herbs, a little at a time, pounding constantly. Finally, add the vinegar, mix together and taste. The mixture should be fairly smooth. Add more salt if needed, and a touch of honey if the vinegar is a bit aggressive.
2. Blanch the cavolo nero in boiling water for 2-4 minutes. Drain and, while it’s still warm, stir through most of the dressing. Serve with the remaining dressing on the side.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.