After a recent great evening with George Calombaris, I received a copy of his new cook book, Greek. It is a truly stunning book visually, with some great recipes. I love the line in the introduction: “if you’re not in the mood to cook, if you’re just not feeling it, don’t do it. Just read the book and enjoy the pictures, then come back when you’re ready.”
This recipe is the cabbage salad he serves at Jimmy Grants. If you can’t find the Greek cheese, pecorino (which is more readily available) is a possible substitute. It is a lovely fresh crisp salad, though next time I will use my mandolin rather than a knife to get the cabbage finer.
1/4 red cabbage, very finely shredded
1/4 drumhead cabbage, very finely shredded
2 tablespoons dill springs
2 tablespoons flat leaf parsley, coarsely chopped
2 French eschallots, finely sliced
100g kefalograviera cheese
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
185ml extra virgin olive oil
Salt & pepper
To make the dressing, whisk the balsamic and honey until the honey has dissolved, then whisk in the mustard and slowly drizzle in the olive oil. Season to taste with salt and pepper
Toss together the cabbage, eschallots, herbs and dressing. Season and transfer to a serving dish. Grate the cheese over the top and serve
Flicking through an old edition of Gourmet Traveller, I stumbled across Buzo’s cabbage salad recipe. Great if entertaining a crowd with a variety of dishes as its quite a big serve.
100g Iranian raisins (or seedless raisins)
125 ml (½ cup) marsala
600g savoy cabbage
1-2 tbsp white balsamic or white wine vinegar
100g pine nuts
4 cups (loosely packed) flat-leaf parsley leaves
For the Salad cream
4 egg yolks
2 tbsp white wine vinegar
2 tsp Dijon mustard
300 ml olive oil
100 ml pouring cream
1. Place raisins in a bowl and cover with marsala, and leave overnight
2. Finely slice cabbage
3. Lightly toast pinenuts
4. Toast sourdough and tear into small pieces
5. Grate pecorino
6. Coarsely chop parsley
1. For salad cream, process egg yolks, vinegar and mustard in a food processor until combined, then gradually add oil in a thin, steady stream until emulsified. Transfer to a small bowl, stir through cream and season to taste with sea salt and freshly ground black pepper. Refrigerate until needed.
2. Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.
3. Drain raisins, discarding marsala, and add to cabbage with pine nuts and half the breadcrumbs, pecorino and parsley. Add salad cream, toss gently to combine and season to taste. Serve immediately scattered with remaining breadcrumbs, pecorino and parsley.