Cavolo Nero And Radicchio Slaw With Pine Nut Pangritata | Donna Hay
This cavolo nero and radicchio slaw is a great side salad for Christmas day.
Ingredients
- 1 cup (300g) whole-egg mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup (60ml) lemon juice
- 1½ tablespoons maple syrup
- 250g cavolo nero (Tuscan kale), trimmed and shredded
- 300g radicchio, shredded
- 3 baby fennel bulbs, trimmed and shredded
- 1 cup (160g) dried currants
- 2 cups (140g) fresh sourdough breadcrumbs
- 3 cloves garlic, crushed
- ¼ cup lemon thyme leaves
- ⅓ cup (50g) pine nuts
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
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