When Kale hit the veg scene a few years ago I think a lot of us were thinking what was all the fuss was about, Like isn’t it just like a tough slightly bitter green leaf veg ? or as my good friend who was a dairy farmer said good lord I eating something I feed my cows !!! Anyway I shouldn’t be too hard on the old Kale as this recipe is gorgeous and works particularly well as a winter salad just finely chop the kale, egg mayo can be swapped out for an eggless one like the Aquafabulous egg free mayo.
Ingredients
- 2 cups fresh sourdough breadcrumbs
- 3 cloves garlic
- 1/4 cup fresh thyme leaves
- 2 sprigs rosemary
- 1/3 cup pine nuts
- 2 tbsp olive oil
- sea salt and black pepper
- 1 cup egg mayonnaise
- 1 tbsp dijon mustard
- 60ml lemon juice
- 1 1/2 tbsp maple syrup
- 250g tuscan kale, shredded
- 200g red cabbage, shredded
- 3 baby fennel bulbs, shredded
- 1 cup currants
Method
- To make the pangritata, Preheat oven to 180ºC. Place breadcrumbs, garlic, thyme, rosemary, pinenuts , oil, salt and pepper in a large lightly greased oven tray. Toss to combine.
- Bake for 12-15 minutes or until golden, tossing halfway through the cooking time. Set aside and allow to cool completely.
- To make the dressing, place mayonnaise, mustard, lemon juice, maple syrup, and some salt and pepper in a bowl and whisk to combine.
- To make the slaw, place kale, cabbage, fennel currants and half the pangritata in a serving bowl. Add the dressing and toss to combine. Top with the remaining pangritata to serve.
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