Restaurant: Buzo Restaurant (NSW)
Recipe from Chefs Todd Garratt and James Hird (Hopefully not the Essendon Bombers James Hird) (appeared on Attica website earlier this year)
2009 Rating: Number 90, 1 Star
I've never been a fan of coleslaw. Coming from an Italian background, all my exposure to cabbage has been of the cooked variety, so exploring raw cabbage is somewhat of a novel experience to me. I had half a head of savoy cabbage in the fridge and I wanted to use it, preferably something different to my usual braised cabbage. So I turned to my trusty friend gourmet traveller.
Savoy cabbage, pine nut, raisin and pecorino insalata
Cooking Time Prep time 15 mins
100 gm Iranian raisins (see note)
125 ml (½ cup) marsala
600 gm (about ½) savoy cabbage, thinly sliced
1-2 tbsp white balsamic or white wine vinegar
100 gm (2/3 cup) pine nuts, toasted
100 gm sourdough breadcrumbs, torn into 5mm pieces and toasted
80 gm pecorino, finely grated
4 cups (loosely packed) flat-leaf parsley leaves
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 pour in marsala to cover, cover and stand overnight.
2. 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. Salad cream will keep in an airtight container in the refrigerator for up to 1 week.
3. Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.
4. 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.
Note Iranian raisins are available from specialty food stores or see www.pariya.com for stockists. If unavailable substitute with seedless raisins.