Red salad
100g hazelnuts
Half a red cabbage, shredded
4 cooked beetroot, sliced
1 carrot, grated
1 reddish apple (Cox or Braeburn), cored and thinly sliced
Half a red onion, thinly sliced
Salt and pepper
1 tbsp extra virgin olive oil
1 tbsp hazelnut oil
juice of half a lemon
Heat oven to 180C. Place nuts on a baking tray and roast in the oven for 3-4 minutes. Leave to cool then chop very roughly.
Place all other ingredients in a large bowl and toss well using your hands.
If you want to make this salad more of a 'slaw' add this dressing: Put 1 egg yolk in a bowl, add 2 tsp honey, 1 tsp Dijon mustard, 1 tbsp cider vinegar. Whisk together until well combined. Season with a little salt and pepper then pour in 100ml light olive oil in a slow stream, whisking as you go until emulsified.
Addthis
