In this monthly column, @alexandradudley shares delicious recipes for chic entertaining. This time, it’s a warm cavolo nero, smoked almond & parmesan salad... INGREDIENTS: 1 big bunch of cavolo nero 3 tbsp of extra virgin olive oil 2 fat cloves of garlic, coarsely chopped 60g of sultanas 1 tbsp of apple cider vinegar 1 tbsp of honey 1 good pinch of salt 50g of smoked or roasted almonds, roughly chopped 70g of parmesan or Grana Padano, cut into thin slices METHOD Chop the cavolo nero into wide ribbons. Blanch in salted boiling water for 1 minute then drain, refresh in cold water tap the link in bio & drain again. Heat a frying pan over low-medium heat. Add the olive oil & garlic & cook very gently for 4-5 minutes until the garlic has softened. Make sure not to burn it. Add the sultanas & cook until they have plumped & softened, about a minute. Switch off the heat, add the apple cider vinegar & honey & salt & stir. Add the kale, warm vinaigrette & smoked almonds to a bowl & break in the cheese. Toss & arrange onto a serving platter.