- 1 medium marrow
A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 1 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 3 tbsp hazelnuts, halved
- 2 slices toasted sourdough bread, blitzed into crumbs
- 200g cavolo nero, stalks removed, shredded
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 10 radishes, quartered
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 16 shavings of vegetarian-style Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp extra virgin olive oil
- 1 shallot, finely diced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tsp Dijon mustard
- pinch golden caster sugar
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.
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.
Combine the dressing ingredients in a small bowl, adding some salt. Mix well.
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.