cavolo nero and radicchio slaw
with pine nut pangritata
- 1 cup (300g) whole-egg mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup (60ml) lemon juice
- 1½ tablespoons maple syrup
- 250g cavolo nero (Tuscan kale), trimmed and shredded
- 300g radicchio, shredded
- 3 baby fennel bulbs, trimmed and shredded
- 1 cup (160g) dried currants
pine nut pangritata
- 2 cups (140g) fresh sourdough breadcrumbs
- 3 cloves garlic, crushed
- ¼ cup lemon thyme leaves
- ⅓ cup (50g) pine nuts
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- To make the pangritata, preheat oven to 180°C (350°F). Place the breadcrumbs, garlic, lemon thyme, pine nuts, oil, salt and pepper on a large lightly greased baking tray lined with non-stick baking paper and toss to combine. Bake for 12–15 minutes or until golden, tossing half way through the cooking time. Set aside and allow to cool completely.
- Place the mayonnaise, mustard, lemon juice, maple syrup, salt and pepper in a bowl and whisk to combine. Place the cavolo nero, radicchio, fennel, currants and half the pangritata in a serving bowl. Add the dressing and toss to combine. Top with the remaining pangritata to serve. Serves 12
Photography: Mike Newling
© DONNA HAY GROUP
