This is one of two personal contributions I’m making to this book. I felt there were salads missing form the list of recipes and since salads are one of my favourite things to make I wanted to share one of mine with you. Do not forget to observe the intricately beautiful interior and vibrant colour of the purple cabbage you have in front of you. When I have an extraordinary ingredient such as this in front of me I imagine the first brave human being who ad the courage to try it and risked his life for me to be able to use it without fear.
Ingredients:
2 heads of lettuce, torn into bite-sized pieces
1 red cabbage or radicchio shredded
2 ripe avocados, diced
1 tart red apple, diced
150g chopped almonds, toasted
180ml olive oil
75ml white balsamic vinegar
1 tablespoon of honey
Half tablespoon of dijon mustard
Salt, pepper
Method:
1. Add the lettuce to a large salad bowl, followed by the cabbage, avocado, apple and ending with the almonds. Preserve in the fridge.
2. Combine the oil, vinegar, honey, mustard, salt and pepper in a jar, cover with the lid and shake vigorously until you have a homogeneous mixture.
3. Taste and adjust if needed.
4. Increase acidity by adding oil, and balance spiciness by adding honey. Making a dressing is a game for your taste buds.
5. Just before serving, pour the dressing over the salad and enjoy immediately.