Maple-Glazed Marrow Cavolo Nero Salad

Step 1: Roast the Marrow

1. Preheat the Oven: Set your oven to 220°C (200°C for fan ovens) or gas mark 7.

2. Prepare the Marrow: Slice the marrow lengthwise and scoop out the seeds. Cut it into thick slices and arrange them on a baking tray.

3. Season the Marrow: Drizzle the slices with olive oil, add the crushed garlic, maple syrup, and a generous pinch of seasoning. Toss everything together to ensure the marrow is evenly coated.

4. Roast: Place the tray in the preheated oven and roast for 20 minutes. After this time, remove the tray and sprinkle the halved hazelnuts and toasted breadcrumbs over the marrow. Return it to the oven for an additional 8 minutes, or until the topping is golden and crispy. Once done, remove from the oven and set aside.

Step 2: Prepare the Salad Base

1. Shred the Cavolo Nero: While the marrow is roasting, take the cavolo nero and remove the stalks. Shred the leaves into bite-sized pieces.

2. Assemble the Salad: Place the shredded cavolo nero on a large platter or in a shallow bowl, then top it with the quartered radishes for a pop of color and crunch.

Step 3: Make the Dressing

1. Combine Ingredients: In a small bowl, whisk together the dressing ingredients: red wine vinegar, lemon juice, extra virgin olive oil, finely diced shallot, Dijon mustard, and a pinch of salt.

2. Mix Well: Stir thoroughly to ensure the ingredients are well combined, creating a smooth dressing.

Step 4: Final Assembly

1. Dress the Cavolo Nero: Just before the marrow is done roasting, drizzle the dressing over the shredded cavolo nero.

2. Massage the Leaves: Using your hands, gently massage the dressing into the cavolo nero for a few minutes. This helps soften the leaves and allows them to absorb the flavors.

3. Top with Marrow: Once the marrow is ready, arrange it on top of the dressed cavolo nero. Sprinkle the roasted breadcrumbs and hazelnuts over the top.

4. Finish with Parmesan: Finally, add the shavings of vegetarian-style Parmesan for a savory touch.

5. Serve: Enjoy this vibrant, flavor-packed salad warm or at room temperature!