Cabbage, apple and tarragon salad

Cabbage, apple and tarragon salad

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is a great salad in its own right, but serve it topped with slices of roast pork and crunchy crackling, and it really shines.

At La Luna Bistro, we salt the cabbage overnight to take away the rawness and soften it a little bit. The end result is a bit like fresh sauerkraut.

Ingredients

Quantity Ingredient
1kg cabbage, hard core removed and very finely shredded
75g salt
1 granny smith apple, skin on, cored and sliced into thin matchsticks
1 cup parsley leaves, roughly chopped
1 cup watercress sprigs
2 tablespoon snipped chives
3 tablespoons tarragon vinegar
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Toss the cabbage with the salt in a large container. Cover with a damp tea towel and leave for 1–2 hours. You can leave it overnight, which will soften the cabbage even more.
  2. Tip the cabbage into a colander and wash very thoroughly to remove the salt. Pat the cabbage dry and transfer to a large mixing bowl. Add the apple and fresh herbs and toss gently. In a separate bowl, whisk together the vinegar and oil. Pour onto the salad and toss to combine. Season to taste and serve with hot roast pork.
Tags:
Meat
Adrian
Richardson
La
Luna
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