Crunchy Kalette Salad
This Crunchy Kalette Salad is dressed with just a little lemon, parmesan, pine nuts and caper berries. It’s the perfect way to enjoy this adorable vegetable. Find out more below.
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What are kalettes?
Kalettes are a hybrid vegetable that has been made by crossing kale with Brussels sprouts. The result is a beautiful, frilly little cabbage that is as nutritious as it is pretty. They are a funny looking thing, with a beautiful marbling of both purple and green in their tiny leaves. Their looks and taste make them perfect for playing a starring role in dishes like my Crunchy Kalette Salad.
What do they taste like?
Depending on how you prepare them, the taste of kalettes can be bitter like cabbage or more earthy and nutty.
Although they are said to have the appearance of kale and taste of Brussel sprouts, I think their flavour is more like roasted Tenderstem broccoli! But you’ll have to try them for yourself to find out.
How do you eat them?
Kalettes can be enjoyed cooked or raw.
I like to roast them before adding to salads so that the leaves wilt a little and the stems soften. But, the best bit about you also get these wonderful crisp, frilly edges.
The texture is fantastic!
Where to buy kalettes?
If, like me, you live in the UK you can fine kalettes in a range of different supermarkets including: Marks and Spencers, Lidl, Tesco, Waitrose, Sainsburys & Morissons!
They also often crop up in veg box schemes like the one we get from Forty Hall Farm in Enfield.
How to roast kalettes
If you’re tempted to skip the roasting step in this recipe then feel free. But, I really do think you’re missing out. Because kalettes are so small it doesn’t take long to roast them.
All you have to do is spread the kalettes out over a baking tray (try to avoid overcrowding them). Drizzle over some olive oil and a big pinch of sea salt. Toss the kalettes and massage them slightly to make sure the oil and salt has gone between all of the frills and folds. Next, pop them in the centre of your oven and roast for just 10 minutes.
It’s as simple as that!
Pine nuts, parmesan and caper berries
This salad isn’t just made of crunchy kalettes. There are other ingredients too I promise. Toasted pine nuts, juicy caper berries and vegan parmesan all turn this into a delicious light lunch or appetiser. You can toast the pine nuts for extra flavour. And, you can of course use dairy based parmesan if you aren’t vegan like me.
You might be less familiar with caper berries but I highly recommend hunting them down as they take this dish from good to great! They are a cross between a caper and an olive and have this wonderful, salt, peppery, vinegary flavour. They are crisp to bite into a burst with juice and seeds. Make sure you’ve got them on your shopping list.
The recipe
There’s more to this Crunchy Kalette Salad then just roasted kalettes. Once the dish is out of the oven I squeeze over some fresh lemon juice, sprinkle over a little vegan parmesan and some toasted pine nuts. The finishing touch are a couple of caper berries which have a wonderful peppery, vinegary flavour that cuts through the bitter, earthy kalettes.
Crunchy Kalette Salad
Ingredients
- 200 g kalettes
- 1 tbsp olive oil
- 1 pinch sea salt
- 2 tbsp pine nuts
- 1 wedge lemon
- 1 tbsp vegan parmesan
- 5 caper berries
Instructions
- Pre-heat your oven to 180C / 350F / gas mark 4.
- Spread the kalettes out over a baking tray before drizzling with the olive oil and salt.
- Toss the kalettes in the oil and salt to make sure they are coated well.
- Place the kalettes in the oven and roast for up to 10 minutes or until the leaves are wilted and slightly crisp.
- While the kalettes are cooking, toast the pine nuts in a frying pan (no oil needed).
- Once the kalettes are cooked, assemble the salad: place the kalettes on the plate and squeeze over the lemon, sprinkle over the parmesan, pine nuts and then finally add the caper berries.
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