March 8, 2023
Hearty and healthy this salad makes a simple but satisfying addition to any feast. Or a great side to soup!
Serves 4
1/2 bunch Cavalo Nero (Tuscan Kale)
1 pink lady apple thinly sliced
1 handful fresh torn mint leaves
2 thick cut sourdough bread slices
The Dressing
1 lemon - need the zest and juice
To Serve
1 1/2 tbsp grated or shaved parmesan or vegan nutritional yeast to scatter across the top of the salad
Tools
large mixing bowl for mixing salad
1Heat oven to 160C fan or 180C conventional
2Remove stems from the cavalo nero & roughly chop then place in the large mixing bowl with 1 tablespoon of olive oil, add salt and lightly massage into the leaves. Set aside.
3Place thick sourdough slices on a lined baking tray and use a pastry brush to butter with Nuttelex on both sides. Then bake in the preheated oven for 5 minutes, then add the almonds to the tray and continue toasting the bread and almonds for another 5 minutes until golden. Then remove from oven.
4Use a rolling pin to gently crush the toast into crouton pieces.
5Add the croutons and roasted almonds to the large mixing bowl of kale, then add in the fresh mint, sliced apple & celery.
To Make the Dressing
1Place all the ingredients in the small bowl & whisk together to combine.
To Serve
1Gently pour dressing over the large mixing bowl filled with salad and gently mix through with your hands. Then transfer to a serving platter. Sprinkle with parmesan or nutritional yeast.
