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Insalata di Cavolo Nero con Noci Tostate e Cipolle Rosse
(Tuscan Kale Salad with Walnuts and Red Onions)
Serves 4


1 bunch (8-10 oz/250-300gr.) Tuscan kale
3 Tbsp. carrots, cut in strips
½ cup cherry tomatoes, cut in half
½ cup toasted walnuts
½ small red onion
Balsamic vinegar
Olive oil
Salt and pepper
3 Tbsp. grated in strips parmiggiano-reggiano


1. Wash the Tuscan kale and remove the ribs, then slice the green portions julienne style.

2. In order to get the best result from this recipe, chef suggests to dress with salt and pepper,
olive oil and balsamic vinegar 1 hour before eating.

3. Just before eating, last minute, add the carrot strips, cherry tomatoes and finish with the
Parmiggiano- reggiano stirps and serve.