Vegeterian
Apples, Pecorino and Cabbage salad
Tempting Apple, Pecorino and Cabbage Salad Recipe for a fresh summer meal
Tempting Apple, Pecorino and Cabbage Salad Recipe for a fresh summer meal
A fresh and satisfying summer salad! Enjoy this seasonal favourite during our summer Cooking classes at MaMa Florence
• 50g red cabbage
• 50g white cabbage
• 4 pickled radishes
• 1 apple
• 80g Pecorino cheese
• 1 celery stick with leafs
• 50g walnuts
• 5 teaspoons red vinegar
• 2 teaspoons white sugar
• 2 tablespoons lemon juice
• extra-virgin olive oil, to taste
• salt, to taste
• pepper, to taste
• Cut the radishes into thin slices.
• Put the vinegar in a saucepan with the sugar.
• Heat until sugar is dissolved. Remove from heat and soak the cut radishes to remove the
bitterness.
• After 15 minutes remove them from the saucepan and let cool. Keep the liquid from the radishes
aside.
• Wash the cabbages under running water and dry it well with kitchen paper, then place it on a
cutting board and cut it into strips with a sharp knife.
• Remove the ʻstringsʼ from celery and cut it into small pieces. Transfer it to a large bowl.
• Wash the apple and cut it into thin slices. Place it in a separate salad bowl and drizzle with lemon
juice so that it does not turn black.
• In the meantime shell the walnuts and chop them coarsely, remembering to keep some kernels in
halves that you will need for the final decoration of the salad.
• Cut the Pecorino cheese into flakes. Add the well-drained apple and walnuts to the salad bowl
with the cabbage, the celery and the radish slices, the Pecorino cheese and add a pinch of salt.
• Mix everything together very well.
• In a separate small bowl, prepare an emulsion with the olive oil, salt, black pepper and some
lemon juice. Add some of the vinegar liquid used for the radishes.
• Mix it up and use it to dress the salad, then mix it very well and taste it to make sure that nothing
is missing.
• If necessary, adjust salt, pepper and vinegar according to your personal taste.
• Cut some celery's leafs and walnuts into small pieces to decorate the salad.
4.8 10 reviews
Out of season it is a different dish. I made it in winter with what I could find and it was fine, but not the same. I tried it again in July with proper market vegetables and finally understood what it is supposed to be. Wait if you can.
Took me twice the stated time because I am slow, but the result was right.
Cooked it for eight and most of the work happened the day before, which is exactly what you want when you are hosting.
Cut them thinner than I normally would, as instructed, and the texture was completely different in a good way.
