King Cole

AT A GLANCE

  • Serves 8 people

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

  • 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
01   Combine cabbage, radicchio and radish in a bowl of iced water, stand until crisp (5-10 minutes).
02   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.
03   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:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2009

Dec 2009

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