- Bring a pan of water to the boil. Remove the stalks from the cavolo nero and roughly chop the leaves. Give it a good wash. Transfer to the pan and cook for 1 minutes to take the rawness out. You don’t want the leaves too wilted so leave a little spring in its step. Drain and refresh under the cold tap. Drain again and squeeze out any excess water. Place into a serving bowl and shake the leaves so they don’t look clumped.
- To make the dressing, whisk the mayonnaise together with the lemon, mustard, Parmesan and a good pinch of salt and pepper. Tip over cavolo nero and mix well.
- Grate a little more parmesan over the salad and add the chilli if using. Serve immediately.
2 = in a lunch box with a protein
4 = a side at dinner
200g cavolo nero
The juice of ¼ lemon
2 tsp Dijon mustard
10g parmesan, plus extra for serving
½ red chilli, finely sliced (optional)
Salt and pepper