Radicchio are available all year; substitute witlof if you can't
find any that are in good shape.
½small white cabbage (about 1kg), shredded1radicchio, shredded8radishes, thinly sliced½Spanish onion, thinly sliced½ cup eachtorn dill and parsley (loosely packed)35 gm(¼ cup) hazelnuts, roasted, skins rubbed, coarsely chopped2 tbspsunflower seeds (optional)Sherry dressing1garlic clove, coarsely chopped1½ tbspsherry vinegar3egg yolks375 ml(1½ cups) olive oil20 mldry sherry, or to taste
Combine cabbage, radicchio and radish in a bowl of iced water, stand until crisp (5-10 minutes).
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.
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.