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
  1. 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.
  2. 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 

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