Marinated Cavolo Nero and White Bean Salad

Marinated Cavolo Nero and White Bean Salad

Wondering what to make for dinner tonight? Why not try our latest seasonal recipe a delicious combination of white beans, seasonal Cavolo Nero and pomegranate seeds. Even better it only takes 30 minutes.


1 x jar white beans, drained and rinsed

1 garlic clove, grated or crushed 

3 tablespoons olive oil 

3 tablespoons red wine vinegar 

200g Cavolo Nero, shredded 

Juice of 1 lemon

150g Jerusalem artichokes, shaved

50g pomegranate seeds

25g Parmesan or Pecorino Romano, shaved (or vegan alternative)

For the dressing

4 sprigs of tarragon, leaves only, finely chopped

1 tablespoon dijon mustard 

1 tablespoon red wine vinegar or sherry vinegar 

4 tablespoons extra virgin olive oil 

1 tablespoon maple syrup



1. Add the white beans and garlic to a frying pan with 1 tablespoon olive oil and fry for 2 minutes until fragrant. Splash in the red wine vinegar, season well and turn off the heat and allow to marinade, stirring occasionally.

2. In the meantime, add the Cavolo Nero to a large bowl. Squeeze over the lemon juice and 2 tablespoons olive oil and scrunch with your hands for 2 minutes to tenderise the Cavolo Nero. Add the shaved Jerusalem artichokes and set aside.

3. Mix all the ingredients for the dressing together.

4. To serve, toss the marinated beans with the kale, top with the dressing then garnish with pomegranate seeds and cheese.

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