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King Cole

You'll need

  • 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

Method

  • 01
  • Combine cabbage, radicchio and radish in a bowl of iced water, stand until crisp (5-10 minutes).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
  • 20 min preparation (plus standing)
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At A Glance

  • Serves 8 people
  • 20 min preparation (plus standing)

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