French Market Recipe 2024 02 Salade de choux rouge et noisettes grillees Red cabbage and toasted hazelnuts

Published on: 11 January 2024

French Market Recipe 2024 02
Salade de choux rouge et noisettes grillees

Red cabbage and toasted hazelnuts

Ingredients   

  • ½ a red cabbage
  • 1 small red onion
  • 1 handful of peeled hazelnuts
  • 1 lemon
  • 25g grated Parmigiano Reggiano
  • 30ml Hazelnut Oil
  • 10ml Balsamic vinegar di Modena
  • 1 level teaspoon Honey-Balsamic Dijon mustard
  • Salt and pepper to taste

Directions:

  • Lightly toast the hazelnuts in a dry frying pan until they are golden brown
  • Remove from pan allow to cool, then crush slightly, remove any extra skin
  • Grate the zest off the lemon
  • Cut lemon in half and extract the juice
  • Blend the mustard with the balsamic vinegar and a spoonful of lemon juice
  • Grate the parmigianno finely
  • Remove outer leaves of the cabbage
  • Cut out the white core out of the cabbage
  • Thinly slice the cabbage using a mandolin or a sharp knife
  • Put the vinaigrette into a large bowl, add the cabbage and toss
  • Sprinkle the hazelnuts over the cabbage
  • Drizzle the the hazelnut oil over the cabbage
  • Sprinkle the lemon zest and grated parmigiano over the top of the salad and keep chilled.

Serve the salad as soon as possible, with a glass of Cabernet Sauvignon blend from La Petite Sirene, Bordeaux, available at our

Bon Appétit  
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