Name: King Cole
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 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

Radicchio are available all year; substitute witlof if you can’t find any that are in good shape.

Ingredients

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

Main

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

2.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.

3.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.

Recipe / styling by Lisa Featherby

Styling by Megan Morton

Ingredients

Method

Main

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