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Red cabbage and blue cheese salad with blackberry balsamic dressing
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A bright and beautiful salad in varying shades of blue.
1⁄2 medium red cabbage (about 350g), finely shredded
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
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.
Typical values per serving: