A summer salad classic. Serve with grilled fish or meat for a fresh and zingy side.
I N G R E D I E N T S
½ head of Savoy cabbage, really thinly sliced
7-8 cavolo nero leaves, really thinly sliced
1 Granny Smith apple, julienne sliced (instructions)
4 spring onions, really thinly sliced
½ cup of toasted sliced almonds
¼ cup of fresh dill, sliced
D R E S S I N G:
2 shallots
2 teaspoons of Dijon mustard
¼ cup of apple cider vinegar (we like Willy’s)
½ cup of extra virgin olive oil
Season with kosher salt and black cracked pepper
M E T H O D
- Combine the salad ingredients in a large bowl.
- Blitz the dressing ingredients in a mini food processor (we love and use this one all the time).
- Add the dressing to the salad and combine really well. Leave to sit for around 5-10 minutes before serving.
