Apple & Cavolo Nero Salad

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.