Cavolo Nero, Pear & Vegan Bree
Massaged cavolo nero is one of those quiet revelations. The salt softens it, deepens it, turns something robust into something almost silky, with just enough bitterness left to be interesting.
Ripe pear alongside it, toasted pecans for warmth, a clean vinegar dressing to sharpen the edges. And Honestly Tasty Bree... soft, white-rinded, with that yielding creamy centre, torn in generous pieces and tucked through the leaves. A little more autumnal in spirit, but honestly good any time the mood calls for something a tad more considered.
Serves 1
Ingredients
- 4 cavolo nero leaves
- ½ ripe pear
- 50g Vegan Bree
- 1 tbsp pecans
Dressing
- 1 tsp vinegar
- 1 tbsp olive oil
- Salt and black pepper
Method
- Remove the tough stems from the cavolo nero and finely slice the leaves. Massage with salt until softened.
- Thinly slice the pear and arrange with the cavolo nero on a plate.
- Add pieces of HT Bree and toasted pecans.
- Finish with vinegar, olive oil, salt, and black pepper.
