The cabbage continues. I'm not sure if it is psychosomatic but I would like to think it has been partially responsible for my relatively good health throughout the winter! Knocking wood as I write. The Cavalo Nero is very sturdy and does not suffer from sogginess. Therefore it is great for packed lunches the next day. For maximum flavour to soak in to the cabbage it really needs at least a few hours to marinate in the dressing.
Ingredients
1 bunch of Cavalo Nero sliced into 2/3 cm ribbons
1 handful of sultanas or dried sour cherries
50g pine nuts
Pecorino cut somewhere between a slice and a shaving. As this is a cabbage salad think hearty not delicate.
Black pepper to serve
Dressing
2 tablespoons olive oil
1 garlic clove crushed
1/2 tsp of salt
1 tbsp white wine vinegar
Juice of 1 lemon and the rind grated
1 tbsp honey
1 tbsp fresh thyme or oregano
1 tbsp of finely grated pecorino
1 tsp black pepper
Firstly combine all of the dressing ingredients. A pestle and mortar is best for this. First crush the garlic with the salt (the salt will help break up the garlic) then add the oil, honey, vinegar, lemon juice and rind, thyme / oregano, pecorino and keep beating it until the dressing emulsifies. Instead of thyme / oregano I have used dried sage but it has quite a bold flavour so be warned!
Put the chopped cabbage in a bowl with the dried fruit. Pour over the dressing and massage it well in to the cabbage with your hands. Cover and set aside for a few hours minimum.
Toast the pine nuts (no oil required) in a pan until golden and set aside.
When it is ready to serve combine half the pine nuts with the cabbage and sprinkle the rest on the top along with the pecorino (as much as you deem necessary) with a sprinkle of salt, generous grind of pepper and a drizzle of olive oil.
Labels: cabbage, cavalo nero, pecorino
