Name: Delicious winter salad
Total time: 35 min
Yield: 1
Ingredients: ½ a red cabbage; ½ a white cabbage; 2 large carrots; 4 spring onions; a few shoots from winter cabbages, such as kale or cavolo nero optional; 300 ml milk; 4 anchovies, from sustainable sources; 6 cloves of garlic; 2 tablespoons white wine vinegar; 6 tablespoons extra virgin olive oil; 1 teaspoon Dijon mustard; 1 handful of mixed seeds, such as poppy, sesame and sunflower; ½ a bunch of fresh mint (15g)

Delicious winter salad

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Total Time:
35 minutes

Versatile and delicious, this dish pairs perfectly with pasta, sandwiches, or baked potatoes. Leftovers transform into a gourmet coleslaw when chilled.

Ingredients:

½ a red cabbage
½ a white cabbage
2 large carrots
4 spring onions
a few shoots from winter cabbages, such as kale or cavolo nero optional
300 ml milk
4 anchovies, from sustainable sources
6 cloves of garlic
2 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 handful of mixed seeds, such as poppy, sesame and sunflower
½ a bunch of fresh mint (15g)

Instructions:

Prepare the cabbages, carrots, and spring onions as directed. If available, include any additional winter cabbage leaves. In a large bowl, combine the vegetables. In a saucepan over medium heat, warm the milk with anchovies. Peel and add the garlic, then simmer for 10 minutes until the garlic cloves are soft. Transfer everything to a blender. Add vinegar, oil, and mustard, blend until smooth. Adjust acidity to taste, adding more oil if needed. Season with salt and pepper, then pour over the vegetables. Toss to combine. Toast seeds in a dry pan until warm, then sprinkle over the salad. Tear mint leaves over the top and serve immediately.

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