Serves 4
DRESSING
- 4 tbsp single cream
- 1 heaped tsp dijon mustard
- sea salt
SALAD
- 25g hazelnuts halved or thickly sliced
- ½ savoy cabbage (about 150g)
- 70g manchego or
- ossau iraty cheese
- 1 crisp red-skinned apple
- a handful of watercress sprigs or pea shoots
- For the dressing, blend the cream with the mustard and a little salt in a small bowl and set aside.
- Preheat the oven to 200C/180C fan/gas 6, scatter the hazelnuts
- over the base of a small baking dish and toast for 12-15 minutes until lightly golden. Leave to cool.
- Quarter the savoy cabbage and slice it very finely into 5cm-6cm lengths, discarding the core. Cut the cheese into fine slivers. Quarter, core and very finely slice the apple. Toss the dressing with the cabbage in a large bowl then fold in the apple and the watercress or pea shoots. Divide among four plates or pile on to a serving dish. Scatter over the hazelnuts and cheese.
No comments:
Post a Comment