500-600g savoy cabbage, finely shredded
180g raisins, soaked overnight in sweet marsala
60g pine nuts, toasted
1 bunch parsely, roughly chopped
100g pecorino, grated
salt & pepper
120ml white balsamic vinegar
1 ciabatta (or similar style white loaf), crust removed and processed into coarse breadcrumbs
3 egg yolks
3 tablespoons French mustard
300ml vegetable oil
100ml white wine vinegar
300ml pouring cream
salt & pepper
For the salad cream, whisk together the egg yolks, mustard, vinegar and seasoning. Slowly incorporate the oil, as you would for a mayonnaise, and then the pouring cream. Set aside. The dressing can be prepared several days in advance.
For the pangrattato, in a large heavy pan, heat up just enough oil to cover the bottom. Add the breadcrumbs, and cook whilst continually shaking the pan until golden brown and crispy. Strain off the excess oil and leave to cool on absorbent paper.
To assemble, moisten the shredded cabbage with the white balsamic vinegar and toss through. Add the raisins and pine nuts and most of the parsley, pecorino and toasted breadcrumbs. Drizzle with the salad cream and season to taste. Toss ingredients to combine and add more salad cream if necessary. To serve, place the salad on a plate and liberally grate pecorino over the top. Sprinkle with the remaining parsley and breadcrumbs. Serves 6
Tip: Make sure to shred the cabbage as finely as you can for the best texture for your salad.
Recipe created by Todd Garratt, Executive Chef at buzo