Salads
Warm red cabbage salad with toasted walnuts and blue cheese
Sometimes the winter months bring too much cabbage and not enough salad. This recipe solves the problem: sweet and salty, rich in colour, texture, and flavour, this is just the thing for lightening an autumn or winter table.
Ingredients
- 75g walnut pieces
- 2 tbsp walnut oil
- 1 garlic clove, finely chopped
- 2 tbsp balsamic vinegar
- 2½ tbsp olive oil
- 1 red onion, quartered and thinly sliced
- 1 small red cabbage, shredded
- 100g blue cheese, crumbled
- 2 crisp red apples, cored and cut into small pieces
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh marjoram, chopped
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Toss the walnuts with the walnut oil and some black pepper. Spread them out on a baking tray and toast in the oven for 5-7 minutes. Remove from the oven and leave to cool.
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Step 3
Put the garlic, balsamic vinegar and olive oil in a frying pan and sauté over a medium heat for 3 minutes.
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Step 4
Add the red onion and cook for 30 seconds, then add the cabbage and cook for a couple of minutes until it begins to turn from red to pink. Season.
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Step 5
Finally add the cheese, apples, herbs and toasted walnuts. Toss well and serve.