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 (150 g);
           - tough stems removed,
           - rough chopped
      3 tb Extra-virgin olive oil
      2 sl Sourdough bread;
           - torn in chunks
     60 g  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 of
      1 cl Garlic; grated
 
  Set the oven @ 180°C/355°F-160°C/320°F(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.
  
  Recipe by Julia Busuttil Nishimura
  
  Recipe FROM: https://www.deliciousmagazine.co.uk
  
  Uncle Dirty Dave's Archives
 
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