Name: Divido’s red cabbage and hazelnut salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 50 gm hazelnuts; ½ red cabbage (about 600gm), core removed, shaved on a mandolin; 50 ml vincotto; 2 tbsp golden raisins; 2 tbsp extra-virgin olive oil; 50 gm Gorgonzola dolcelatte, coarsely crumbled

Divido’s red cabbage and hazelnut salad

A simple side salad from the Perth eatery.

Serves 6

Prep

10M

Cook

10M

Total

20M

“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

50 gm hazelnuts

½ red cabbage (about 600gm), core removed, shaved on a mandolin

50 ml vincotto

2 tbsp golden raisins

2 tbsp extra-virgin olive oil

50 gm Gorgonzola dolcelatte, coarsely crumbled

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.