MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cavolo Nero, Apple & Mint Salad
Categories: Greens, Nuts, Fruits, Vegetables
Yield: 4 servings

1/2 bn Cavolo nero; (about 150 g),
- tough stems removed, rough
- chopped
3 tb Extra-virgin olive oil
2 sl Sourdough bread; torn in
- chunks
60 g (2 oz) blanched almonds
1 Pink lady apple; halved,
- cored, fine sliced
1 Celery rib; fine sliced
Handful fresh mint leaves;
- torn

MMMMM--------------------------DRESSING-------------------------------
3 tb Extra-virgin olive oil
1 Lemon; Fine grated zest &
- juice
1 cl Garlic; grated

Set the oven @ 180ºC/355ºF-160ºC/320ºF(fan)/gas 4.

Put the cavolo nero in a large bowl and pour over half
the olive oil. Season well with sea salt and massage the
oil into the leaves. Set aside. In another bowl, toss
the bread in the remaining olive oil and season with
salt. Arrange the bread chunks on a baking tray and
toast for 10 minutes or until golden. Add the almonds to
the tray for the final 5 minutes.

Remove from the oven, then lightly crush the toasted
bread using a rolling pin and roughly chop the almonds
(see Make Ahead). Add these to the cabbage in the bowl,
followed by the apple, celery and mint.

For the dressing, put all the ingredients in a small
bowl and whisk together. Pour the dressing over the
salad, toss well using your hands, then transfer to a
dish to serve.

By: Julia Busuttil Nishimura

RECIPE FROM: https://www.deliciousmagazine.co.uk

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