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Red cabbage, clementine and mozzarella salad recipe
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Crunchy, sweet and zingy, this vibrant salad makes an interesting starter for Christmas Day or winter dinner parties. Make the dressing and toast the nuts a couple of days in advance, to save time on the day. See method
Ingredients
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 2 tbsp clear honey or maple syrup
- 3 tbsp extra-virgin olive oil
- 4 clementines, ½ juiced, 3½ peeled and sliced into rounds
- 100g pack blanched hazelnuts
- 10g unsalted butter
- 450g red cabbage, sliced
- 1 fennel bulb, finely sliced, fronds reserved
- 240g ball mozzarella, drained
- 5g fresh tarragon, basil or dill, leaves picked
Each serving contains
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Energy
1275kj
308kcal
15%
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Fat
23g
33%
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Saturates
5g
27%
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Sugars
13g
15%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 13.9g
Protein 8.2g
Fibre 5.2g
Method
- To make the dressing, put the mustard, vinegar and 1 tbsp honey in a bowl. Gradually pour in the oil, whisking to combine and thicken. Add the juice from ½ a clementine; season to taste.
- Toast the hazelnuts in a small frying pan over a medium heat until golden. Add the butter, stir until melted, then add the remaining honey and a pinch of salt, stirring constantly for 2-3 mins or until the nuts are caramelised. Tip out onto a lined baking tray, then leave to cool for 10 mins. Roughly chop.
- Toss the red cabbage and fennel in the dressing and arrange on a platter. Top with the clementine slices and tear over the mozzarella. Scatter over the chopped caramelised nuts, herbs and any reserved fennel fronds to serve.
Tip: The dressing can be made a few days ahead and kept in the fridge. The hazelnuts can be made 2 days before and stored in an airtight container.
See more Easy Christmas starters