Warm Cavolo Nero, Bacon and Tomato Salad with Pine Nuts and Balsamic Dressing

2016-04-15 13.50.20

My healthy take on a BLT. So as usual in the UK it is raining which has also dropped the warmer temperatures we have been having. On days like this I really fancy something warm so my immediate thought was a BLT sandwich but no, Paulie and I are being good so I looked in the fridge on saw the left over cavolo nero (could use kale), perfect healthy option! This salad is sooo tasty and full of goodness and it looks like a lot of steps, but it isn’t as it is a multi-task recipe. I only used a drizzle of the dressing as we have a really good quality balsamic so you really don’t need to drown it and you can keep the rest for another day or recipe. As I sautéed the cavolo nero it had a much more comforting texture as it was warm and slightly soft. For balance you get the saltiness from the bacon, sweetness from the dressing and tomatoes, bite from the greens and crunch from the pine nut’s. A perfect all-rounder I’d say!


For the salad

  • left over Cavolo nero or kale (about 6 piece’s)
  • 1 medium garlic clove
  • 1 shallot
  • few cherry tomatoes
  • 2 pieces of streaky bacon chopped into 1cm (leave out or replace for veggie option)
  • small sprig of rosemary
  • tbsp of pine nuts
  • splash of olive oil

For the dressing

  • 1 tbsp olive oil
  • 1 1/2 tbsp good quality balsamic vinegar (thick one)
  • 1/2 tbsp honey/dijon mustard
  • 1 tsp red wine vinegar


  1. Prepare the cavolo nero by removing the center stalk and chop roughly into 2cm pieces, set aside.
  2. Cut the shallot finely and place a wok or frying pan with lid on a low heat just a smidge above the lowest setting fry the chopped shallot for about 4 mins until soft but not browned.
  3. Whilst cooking your shallot chop the rosemary and garlic finely, and the tomatoes in half
  4. after the shallot has softened add the rosemary and garlic and gently fry for another minute.
  5. Add the cavolo nero and tomatoes to the pan turn heat down to lowest setting place on lid and cook for 20 minutes stirring about 3 times throughout the cooking process.
  6. Meanwhile toast your pine nuts and fry you bacon pieces, set aside making sure bacon is draining off its fat on kitchen roll.
  7. Add all of the dressing ingredients into a pot or old jar and shake to mix, taste and if you want to adjust to your palate do so.
  8. Enjoy!

2016-04-15 14.31.54


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