Red cabbage and blue cheese salad with blackberry balsamic dressing

A bright and beautiful salad in varying shades of blue.

  • Preparation time: 25 minutes
  • Total time: 25 minutes

Serves: 6

Ingredients

1⁄2 medium red cabbage (about 350g), finely shredded

75g blackberries

1 1⁄2 tbsp Waitrose 1 balsamic vinegar aceto

2 tbsp cold-pressed rapeseed oil, plus extra to serve

60g bag Waitrose 1 peashoot and edible flower salad leaves

2 tsp dijon mustard

1 braeburn (or other red eating apple), cored and finely sliced

100g walnut halves, toasted and roughly chopped

100g Waitrose 1 gorgonzola piccante, broken into large chunks

Method

1. In a large bowl, toss the red cabbage with a few large pinches of salt, then set aside to soften slightly – about 15 minutes. Meanwhile, roughly crush the blackberries with a fork in a small bowl, stirring through the vinegar and 11⁄2 tbsp rapeseed oil; season and set aside. Pick out the viola flowers from the salad bag and set aside.

2. Whisk the mustard with the remaining 1⁄2 tbsp oil, then toss through the red cabbage with a handful of the salad leaves. Mix through 1⁄2 the apple, walnuts and blue cheese; season.

3. Spread the salad over a large platter, or divide among plates, scattering over the rest of the apple, walnuts and gorgonzola. Drizzle with the blackberry-balsamic dressing and top with the reserved viola flowers before serving.