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Savoy cabbage, pine nut, raisin and pecorino insalata

Savoy cabbage, pine nut, raisin and pecorino insalata

You will need to begin this recipe 1 day ahead.

“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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Savoy cabbage, pine nut, raisin and pecorino insalata

Serves 6
Cooking Time Prep time 15 mins
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


1 Place raisins in a bowl and pour in marsala to cover, cover and stand overnight.
2 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.
3 Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.
4 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.

RECIPE Todd Garratt and James Hird, Buzo restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Teny Aghamalian STYLING Elodie Rambaud


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