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Bitter leaves, two ways, with pomegranate and brussel sprouts
Serves 6 Starters and mains
Ingredients
- 200g cavolo nero
- 200g Brussels sprouts
- 2tbsp grapeseed oil, or other flavourless vegetable oil, plus more if needed
- 1 red chilli, finely chopped
- 1 pomegranate
- juice 1 lime
- 2tbsp pomegranate molasses
- 2tbsp hazelnut oil
- 1 head radicchio
Method
Chop the cavolo nero leaves and halve or quarter the Brussels sprouts. Heat the oil in a large frying pan placed over a medium heat. Fry the sprouts in the oil with the chilli for around 5 minutes, then remove them from the pan and put into a salad bowl. Sauté the cavolo nero, in a little more oil if needed, for 5 more minutes, then add it to the salad bowl.
Cut the pomegranate in half
over a bowl and remove the
seeds, collecting all the juice
and discardingn any white pith
around the seeds. Whisk the
collected juice in a small bowl
with the lime juice, pomegranate
molasses and hazelnut oil to
make a dressing, seasoning
well with salt and pepper.
Just before serving, chop the radicchio and fold it into the cabbages in the salad bowl with the pomegranate seeds and dressing. Toss gently and serve right away.
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