Maple-roasted marrow on cavolo nero salad
- Preparation and cooking time
- Serves 4
- 1 medium marrow
- 1 tbsp olive oil
- 1 garlic clove , crushed
- 1 tbsp maple syrup
- 3 tbsp hazelnuts , halved
- 2 slices toasted sourdough bread , blitzed into crumbs
- 200g cavolo nero , stalks removed, shredded
- 10 radishes , quartered
- 16 shavings of vegetarian-style Parmesan
For the dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 shallot , finely diced
- 1 tsp Dijon mustard
- pinch golden caster sugar
- STEP 1
Heat oven to 220C/200C fan/gas 7. Slice the marrow open lengthways and scoop out the seeds. Cut the marrow into slices and place on a baking tray. Toss with the olive oil, garlic, maple syrup and some seasoning. Roast for 20 mins, then sprinkle the hazelnuts and breadcrumbs over. Roast for another 8 mins, then remove.
- STEP 2
While the marrow is roasting, prepare the rest of the salad. Shred the cavolo nero leaves into bite-sized pieces. Put on a large platter or shallow bowl and top with the radishes.
- STEP 3
Combine the dressing ingredients in a small bowl, adding some salt. Mix well.
- STEP 4
Just before the marrow has finished cooking, drizzle the dressing over the cavolo nero. Use your hands to massage it into the cavolo nero for a few mins so that it softens it, then top with the marrow, breadcrumbs and hazelnuts. Sprinkle the Parmesan shavings over and serve.