Apple & Cavolo Nero Salad

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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
  • 4 spring onions, really thinly sliced
  • ½ cup of toasted sliced almonds
  • ¼ cup of fresh dill, sliced 

Dressing

  • 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

Method

  1. Combine the salad ingredients in a large bowl.
  2. Blitz the dressing ingredients in a mini food processor (we love and use this one all the time).
  3. Add the dressing to the salad and combine really well. Leave to sit for around 5-10 minutes before serving.

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