Salads & Vegetables... with Cornish Sea Salt
Warm Red Cabbage Salad
A favourite from Henrietta Green
Serves 4-6
55 g/2 oz walnut halves
2 tsp walnut oil
2½ tbsp olive oil
1 garlic clove, finely chopped
1 red onion, thinly sliced
2½ tbsp balsamic vinegar
1 small red cabbage, weighing about 450g/1lb, finely sliced
115 g/4 oz semi-soft goats' cheese, cubed
1 firm red apple, cored and thinly sliced
1 tbsp finely chopped fresh parsley
½ tsp finely chopped fresh marjoram
sea salt and freshly ground black pepper
Method
Preheat the oven to 180C/350F/gas4.
In a bowl, toss the walnut halves in the walnut oil and season. Lay them out on a baking tray and roast in the preheated oven for 5-7 minutes, or until they begin to smell nut. Remove them from the oven and leave to cool.
Heat the olive oil in a wide sauté pan over a moderate heat. Add the garlic and onion and sauté gently for about 2 minutes. Then stir in the vinegar and cook for a further 30 seconds. Add the cabbage and continue cooking, stirring continuously, for about 3 minutes or until the cabbage is just wilted. Season well with salt and pepper and a little more vinegar, if necessary, to sharpen the flavour.
Stir in the goats cheese carefully, so as not to crush or break it up, along with the apple, parsley, marjoram and walnuts. Toss briefly and remove from the heat.
Serve immediately.
RECIPE TIPS
To prepare this or, indeed, any cabbage, pull away the loose outer leaves and any of the top leaves that may have been marked. Cut it in half and then cut away the base of the stem in a deep 'V' shape to get rid of the core. Going with the grain, shred it to whatever thickness you want, then rinse it in a colander and drain it thoroughly.
