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