We think this is an outstanding version of this salad and perfect for a fall or winter meal! It’s so good that I had to post it here! The recipe is from Yotam Ottolenghi’s cookbook “Plenty More” I’m a huge fan of his use of spices and combinations of flavours! A few years ago, when we were in London, we visited his shop/deli in Nottinghill, such gorgeous flower arrangements and the presentation of the food was outstanding! I don’t make mayonnaise all that often but in this case it’s a must!
Makes 6 – 8 Servings
1/3rd cup shelled hazelnuts (see below)
4 ¼ cups red cabbage, finely shredded
6 celery stalks, cut into (1/4”) 5mm thick slices
2 Granny Smith apples, (or other green or red apples) thinly sliced
½ medium red onion, thinly sliced
2/3 cup sour cream
1/3 – ½ cup fresh dill, finely chopped
Rounded ¾ cup (100g) dried sour cherries (or cranberries), optional but very good
Salt & black pepper
For the Mayonnaise:
1 small shallot, finely chopped
1 egg yolk
1 tsp. Dijon mustard
1 tsp. maple syrup
1 Tbsp. cider vinegar
1/3 cup (90ml) sunflower oil
1/3 cup (90m) canola oil (or use all canola)
Preheat the oven to 325 F.
Scatter the hazelnuts in an ovenproof dish, roast for 30 minutes Remove, set aside to cool down, then crush or chop roughly.
Make the Mayonnaise:
Put the shallot, egg yolk, mustard, maple, vinegar and half a teaspoon of salt in a food processor. Mix the ingredients together, then with the machine running, add the oils in a very slow stream, until you have a smooth, thick mayonnaise. Set aside.
Put the red cabbage, celery, apples and onion in a large mixing bowl. Add the sour cream, dill, mayonnaise, sour cherries or cranberries (if using), some salt and black pepper. Use your hands to mix everything together thoroughly (don’t worry if you break the apple slices; it’s all part of the look). Taste and adjust the seasoning accordingly, transfer to a serving bowl or individual plates; scatter the hazelnuts nuts on top before serving.