Cavolo Nero, Cranberry, and Hazelnut Salad
SERVES 10
120 ml low-fat buttermilk
200 g plain whole-milk Greek yoghurt
15 g loosely packed fresh tarragon leaves
15 g fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 small garlic clove
Coarse salt
Freshly ground black pepper
2 bunches cavolo nero (about 30 leaves, stems removed)
60 g plump dried cranberries, coarsely chopped
60 g toasted hazelnuts, coarsely chopped
In a blender, combine the buttermilk, yoghurt, tarragon, parsley, lemon juice,
garlic, and a generous pinch each of salt and pepper; blend until smooth. Wash
the cavolo nero leaves and trim away any thick, tough stems; pat dry and tear
into small pieces. Using tongs, toss the cavolo nero with the dressing until well
combined. Place the cavolo nero on a platter and top with the cranberries and
hazelnuts.