Warm Cabbage Salad

Ingredients

• 80 g pine nuts
• 2 cloves garlic
• 5 tbsp olive oil
• 2 red onions
• 600 g fresh kale
• Salt
• 2 tbsp walnut oil
• 2 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• Pepper (freshly ground)
• 1 tbsp sugar
• 1 tbsp dry red wine
• 2 tbsp dried garlic (sliced)

Instructions

1. 1.

   Toast the pine nuts in a non-stick pan without fat until golden brown and fragrant. Remove, peel the garlic, slice it, and sauté in the same pan with 1 tbsp olive oil; set aside briefly. Peel the onions and cut into large cubes.

2. 2.

   Strip stems from the kale, rinse thoroughly, drain on a sieve, and cut into thin strips. Blanch in boiling salted water for about 10 minutes, then drain and let dry well. Toss with 2 tbsp olive oil, walnut oil, and apple cider vinegar. Season lightly with salt and pepper, keep warm in a pot.

3. 3.

   Sauté the onions in remaining oil. Sprinkle sugar over them and stir to caramelize for 2-3 minutes. Add red wine and allow it to evaporate.

4. 4.

   Arrange kale on plates, top with onions, pine nuts, and garlic. Serve immediately, offering half a lemon on the side to drizzle over the salad as desired.