Savoy cabbage, pine nut, raisin and pecorino insalata


  • Serves 6 people

  • 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
01   Place raisins in a bowl and pour in marsala to cover, cover and stand overnight.
02   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.
03   Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.
04   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 for stockists. If unavailable substitute with seedless raisins.
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