- 4 cups (200 g) mixed salad leaves, including chicory (curly endive)
- ¼ cup (15 g) chopped fresh herbs, preferably chives, tarragon and parsley
- 1 tablespoon walnut oil
- 1 tablespoon extra virgin olive oil
- 125 g celeriac
- 1 tablespoon lemon juice
- 1 nashi pear
- 5 French shallots, chopped
- 2 ⅔ cups (200 g) finely shredded white cabbage
- 4 tablespoons red wine vinegar
- salt and pepper
- ⅔ cup (120 g) seedless green grapes, halved
- ⅔ cup (120 g) seedless red grapes, halved
- ⅓ cup (40 g) walnut pieces
- Combine the salad leaves with the herbs in a bowl.
- Add the walnut oil and 2 teaspoons of the olive oil and toss well.
- Arrange the dressed leaves on a serving platter or plates.
- Peel the celeriac and cut it into matchstick strips.
- Toss with the lemon juice.
- Core the nashi pear and cut it into similar–sized strips.
- Toss with the celeriac and lemon juice, then scatter the celeriac and pear over the salad leaves.
- Heat the remaining 1 teaspoon of olive oil in a large frying pan.
- Add the shallots and cook, stirring from time to time, for 4–5 minutes or until lightly browned.
- Add the cabbage and toss for 1 minute, then pour in the vinegar and boil for 1 minute or until the vinegar has reduced by about half.
- Add seasoning to taste and remove the pan from the heat.
- Add the green and red grapes and walnuts to the hot cabbage salad.
- Spoon the cabbage salad and its juices onto the dressed leaves, celeriac and pear, and serve immediately.
Preparation: about 25 minutes
Cooking: about 10 minutes