The arrival of cool weather needn’t be the end of eating great salads. Forget about those bags of limp mesclun lettuce and embrace what is in season currently.
1 crunchy red apple, sliced with a julienne peeler (avoid the core)
juice of 1 lemon
½ red cabbage, sliced very finely using a mandoline
2 kale leaves, stems removed and cut into very fine ribbons
3 radishes, sliced with a julienne peeler
1 carrot, peeled and sliced with a julienne peeler
large handful mint, finely chopped
¾ cup hazelnuts, roughly chopped
2 tablespoons white miso
3 rounded tablespoons good-quality mayonnaise (I use the olive oil and egg mayonnaise from Sabato)
1 teaspoon finely grated ginger
juice and zest of 1 orange
ground black pepper to taste
Crisp apple, radish and mint play beautifully with the robustness of red cabbage and kale. You’ll adore the orange and miso dressing – it’s delicately sweet, with loads of flavour. A mandoline and julienne peeler will ensure the salad texture is nice and fine. Lovely by itself or as part of a shared meal.
Dressing: Combine all dressing ingredients in a small jug. Whisk until smooth. Season to taste.
Salad: Cover the apple with the lemon juice in a small bowl. Mix until well coated.
Combine all salad ingredients (except hazelnut and mint) in a large bowl. Toss with the dressing until well coated. Sprinkle over the mint and hazelnuts. Fold through the salad.
Serve within an hour. The salad should be served at room temperature (not cold).