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Savoy cabbage, pine nut, raisin and pecorino insalata


You'll need

100 gm Iranian raisins (see note) 125 ml (½ cup) marsala 600 gm (about ½) savoy cabbage, thinly sliced 1-2 tbsp white balsamic or white wine vinegar 100 gm (2/3 cup) pine nuts, toasted 100 gm sourdough breadcrumbs, torn into 5mm pieces and toasted 80 gm pecorino, finely grated 4 cups (loosely packed) flat-leaf parsley leaves   Salad cream 4 egg yolks 2 tbsp white wine vinegar 2 tsp Dijon mustard 300 ml olive oil 100 ml pouring cream

Method

  • 01
  • Place raisins in a bowl and pour in marsala to cover, cover and stand overnight.
  • 02
  • For salad cream, process egg yolks, vinegar and mustard in a food processor until combined, then gradually add oil in a thin, steady stream until emulsified. Transfer to a small bowl, stir through cream and season to taste with sea salt and freshly ground black pepper. Refrigerate until needed. Salad cream will keep in an airtight container in the refrigerator for up to 1 week.
  • 03
  • Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.
  • 04
  • Drain raisins, discarding marsala, and add to cabbage with pine nuts and half the breadcrumbs, pecorino and parsley. Add salad cream, toss gently to combine and season to taste. Serve immediately scattered with remaining breadcrumbs, pecorino and parsley.
Note Iranian raisins are available from specialty food stores or see www.pariya.com for stockists. If unavailable substitute with seedless raisins.

"I recently dined at Paddington's Buzo. The service was great and the meal was flawless, especially the cabbage, pine nut and raisin salad. Would chefs Todd Garratt and James Hird reveal their recipe?"
Edwina Speakman, Darlinghurst, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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