red
cabbage
cherry
and roasted
walnut
salad
posted December 28, 2017
updated 5 decemeber 2024

a bit of chopping
required
Accompaniment serves 10 Entrée serves 6
500g walnuts in the shell, shelled, roasted @ 160°C, coarsely chopped when cold
800g white potato
½ small red cabbage, finely shaved
100g p/w white onion, finely sliced
75g Vine Valley white wine vinegar
50g caster sugar
750g large crunchy cherries, pitted by cutting in half with a sharp knife
Maldon
White pepper, freshly ground
Black pepper, freshly ground
EVO
Leonardi white balsamic
20g Beerenberg Hahndorf hot mustard….optional
a bit of chopping
required
Put a pot of water on high heat and add a generous amount of salt. Peel the potatoes and dice them into 15mm cubes and drop them into a bowl of cold water until you are ready to blanche them. In another bowl add about 100g EVO and 50g Leonardi white balsamic. Drain the potato and blanche in the boiling salted water until they are just cooked, drain and tip into the oil and vinegar. Season with Maldon and some freshly ground white pepper and stir over…cover loosely and stir over from time to time. If doing potato same day do not refrigerate…if day before refrigerate when cooled but bring up to room temp when you are assembling your salad.
Put the white wine vinegar and sugar into a bowl, add a couple of good pinches of Maldon and some white pepper and stir until the sugar is dissolved. Add the onion, mix through, and leave at room temperature for about 30 minutes before refrigerating.

to serve
Tip everything except the walnuts into a big bowl [including the marinade from the potato and onion]. Add generous amount of EVO and balsamic season and toss over. Check the seasoning and adjust as required for the wine you are serving…pleate the salad and scatter the walnuts over the top.
notes
Everything in this salad can be prepared the day before and put together in minutes. The cabbage and carrot are vacced to prevent discolouration…serve with Christmas leg ham but equally delicious with duck or pork confit mixed through the salad….just make sure the confit is at room temperature so that there are no cold fat blobs in the salad.
wine
The misconception that red wine cannot be matched with vegetarian food is something we have long proved incorrect. Crush and chop until fine two juniper berries and serve with red wine with spicy fragrant notes such as Tempranillo…with the duck or pork confit, more black pepper and swap the white balsamic for Leonardi Dolce Vita and serve with Shiraz..keep the pepper down slightly and Grenache Mataro.