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Divido’s red cabbage and hazelnut salad

A simple side salad from the Perth eatery.
Red cabbage and hazelnut salad

Red cabbage and hazelnut salad

Ben Dearnley
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“Would you please ask Divido’s chef Jason Jujnovich if he’d share the recipe for his red cabbage and hazelnut salad? It is the perfect complement to a hearty Italian feast and I’d like to make it for my family.”

Joan Simmings, Hamersley, WA

Divido executive chef Jason Jujnovich says this recipe was inspired by a meal he had with his wife, on the last leg of their honeymoon, at Sydney’s A Tavola.

Ingredients

Method

Main

1.Preheat oven to 180C. Place hazelnuts on a baking tray, roast until skins blister and are golden (5-7 minutes). When cool enough to handle, rub with a tea towel to remove skins, coarsely chop and set aside.
2.Combine cabbage, vincotto, raisins and oil in a large bowl, season to taste, toss to combine and serve scattered with Gorgonzola dolcelatte and roasted hazelnuts.

This recipe is from the May 2010 issue of .

Notes

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