Name: Maple-roasted marrow on cavolo nero salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 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; 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

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Maple-roasted marrow on cavolo nero salad

Maple-roasted marrow on cavolo nero salad

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.3 ratingsRate

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Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal335

low
fat22g
saturates4g
carbs23g
sugars9g
fibre3g
protein10g
salt0.6g

Method

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.

Recipe from Good Food magazine, September 2015

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A star rating of 4 out of 5.3 ratings

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