King Cole
Radicchio are available all year; substitute witlof if you can’t find any that are in good shape.
Search for similar recipes...
Serves
8
Cooking Time
Prep time 20 mins (plus standing)
|
½
|
small white cabbage (about 1kg), shredded
|
|
1
|
radicchio, shredded
|
|
8
|
radishes, thinly sliced
|
|
½
|
Spanish onion, thinly sliced
|
|
½ cup each
|
torn dill and parsley (loosely packed)
|
|
35 gm
|
(¼ cup) hazelnuts, roasted, skins rubbed, coarsely chopped
|
|
2 tbsp
|
sunflower seeds (optional)
|
| Sherry dressing |
|
1
|
garlic clove, coarsely chopped
|
|
1½ tbsp
|
sherry vinegar
|
|
3
|
egg yolks
|
|
375 ml
|
(1½ cups) olive oil
|
|
20 ml
|
dry sherry, or to taste
|
|
1
|
Combine cabbage, radicchio and radish in a bowl of iced water, stand until crisp (5-10 minutes).
|
|
2
|
Meanwhile, for sherry dressing, process garlic, vinegar and yolks in a food processor until combined. With motor running, add oil in a thin steady stream until thick and emulsified, stir through sherry, season to taste.
|
|
3
|
Drain cabbage mixture, dry in a salad spinner, add to a bowl with onion. Add sherry dressing, toss to combine, transfer to a serving bowl, scatter with herbs, nuts and seeds.
|
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Megan Morton and Lisa Featherby