Winter Slaw Salad
Salads aren't just limited to summer so this one will impress as the red cabbage flavour comes through. Make a batch and let everybody dig in! It's perfect to accompany roast meats. The smoked almonds are a really nice touch but aren't 100% essential if you can't get hold of them.
- 4 leaves of cavolo nero
- 1 carrot
- 1/4 celeriac
- 1/4 red cabbage
- 2 tbsp smoked almonds
- 1 tbsp fresh sage
- 1 tbsp fresh parsley
- 1 tbsp tarragon
- 2 tbsp fresh grapefruit juice
- 1 tbsp honey
- 1 tbsp dijon mustard
- 25 ml peanut oil
- 25 ml rapeseed oil
- 100 g watercress
- 100 g goats cheese
- 1 tbsp extra virgin olive oil
Prep The Veg & Nuts
Boil a pan of salt water and blanch the cavil nero for 1 minute. Refresh in ice water then squeeze out the moisture.
Peel the carrots and celeriac. Continue peeling the carrot to get ribbons. Grate the celeriac. Shred the red cabbage.
Roughly chop the smoked almonds.
Whisk Up A Dressing
Squeeze the grapefruit juice into a small mixing bowl with the honey and mustard.
Whisk together and pour in the oil as you whisk. Season with salt and pepper.
Add the carrots, cabbages, almonds and fresh herbs into a large mixing bowl.
Pour the dressing into the cabbage mix and toss well with a little extra seasoning to taste.
Tip the salad out onto a large plate and garnish with the watercress, goats cheese and a generous drizzle of the extra virgin olive oil.
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