It’s that time of year when everyone is talking about healthy eating, post Christmas and New Year, so here’s a delicious flavourful salad to accompany cold meats, cheeses, quiches etc. It looks and tastes much more interesting than a bowl of green salad and all of the ingredients should be readily available at this time of year. The quantities here should be enough to serve about six people.
Salad Ingredients
¼ of a medium sized white cabbage
1 x small fennel bulb
2 x sticks of celery
1 each of white/red endive (chicory) head
Handful of chopped walnuts
Handful of raisins
Dressing ingredients
1 x tbs walnut oil
1 x tbs cider or balsamic vinegar
1 x tbs clear honey
1 x tsp grainy mustard
Salt & pepper to taste
Take the leaves off the red and white chicory heads and place in the bottom of a bowl.
Finely chop the red and white cabbage and add on top of the leaves.
Next finely chop the fennel bulb and celery and sprinkle on top of the cabbage.
Add chopped walnuts and raisins and gently mix the salad together.
Make your dressing by mixing the honey, mustard, oils & vinegar together in a clean jam jar with a lid. Shake for a few minutes, taste and season with salt & pepper accordingly.
Add the dressing to the salad immediately before serving, mixing well to ensure that it is all coated.
Note: if using balsamic vinegar be aware of how quickly the salad will get discoloured so take care not to leave too long before serving.
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