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Winter Salad

salad completed
salad completed
  • Number of servings
    6

Toi-Ohomai Institute of Technology, Rotorua Campus Winter Salad. Baby spinach and shaved green cabbage salad with tomato wedges, cucumber, toasted walnuts and finished with Italian parsley dressing.

Ingredients
Salad
  • 100 g baby spinach
  • 100 g green cabbage
  • 2 each tomatoes
  • 2 each Telegraph cucumber
  • 80 g walnut halves
Italian parsley dressing
  • 1 clove fresh garlic
  • 1/4 each brown onion
  • 120 g Italian parsley
  • 100 ml white vinegar
  • 1/2 lemon freshly squeezed juice
  • 3 tbsp honey
  • 1 fresh small egg
  • 500 ml vegetable oil
  • Salt and pepper
Preparation
  • 1
    Shave green cabbage with a mandolin.
  • 2
    Mix it with baby spinach.
  • 3
    Cut tomatoes into wedges.
  • 4
    Mark and slice cucumber diagonally.
  • 5
    Toast walnut halves in medium hot pan.
  • 6
    Italian parsley dressing
  • 7
    Peel garlic and brown onion.
  • 8
    Roughly chop, then mix with Italian herbs, white vinegar, lemon juice, honey and egg.
  • 9
    Place mixture into a stainless-steel jug.
  • 10
    Using a hand mixer, blitz until combined then, gradually add vegetable oil.
  • 11
    Adjust seasoning.
  • 12
    To plate: Arrange tomato wedges and sliced cucumber on salad plate.
  • 13
    Layer on baby spinach and shaved green cabbage.
  • 14
    Sprinkle toasted walnuts over salad.
  • 15
    Dress salad with Italian parsley dressing, just before serving.

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