Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 50

This is based on a salad in The Greens Cookbook by Deborah Madison and Edward Espe Brown (Bantam Books, 1987). They used goat’s cheese but we changed it slightly to work with our autumn menu.

Serves 8

75g walnut pieces

2 tablespoons walnut oil

2 crisp red apples

1 garlic clove, finely chopped

2 tablespoons balsamic vinegar

2¹/₂ tablespoons olive oil

1 red onion, quartered and thinly sliced

1 small red cabbage, shredded

100g blue cheese, crumbled (we use Devon Blue)

1 tablespoon chopped parsley

1 teaspoon chopped marjoram

sea salt and freshly ground black pepper

Toss the walnuts with the walnut oil and some black pepper. Spread them out on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5–7 minutes. Remove from the oven and leave to cool.

Core the apples and cut into small pieces. Put the garlic, balsamic vinegar and olive oil in a frying pan and sauté over a medium heat for 3 minutes. Add the red onion and cook for 30 seconds, then add the cabbage and cook for a couple of minutes, until it begins to turn from red to pink. Season with salt and pepper. Finally add the cheese, apples, herbs and toasted walnuts. Toss well and serve.