Page title and description

Salads
Red cabbage salad with beetroot, blue cheese and crispy chestnuts
Ingredients
- zest and juice of 1 orange
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp allspice
- 1 tsp caraway seeds
- olive or hazelnut oil
- 1 beetroot, peeled and cut into matchsticks
- ½ red cabbage, core removed, shredded
- 40g cranberries
- 25g butter
- 1 pack pre-cooked chestnuts, roughly chopped
- 1 apple, core removed, halved and thinly sliced
- 75g blue cheese
- salt and pepper

Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
Step 1
In a large bowl, mix the orange zest, vinegar, mustard, allspice, caraway seeds, 2 tablespoons of orange juice and 2 tablespoons of oil. Add the beetroot, cabbage and cranberries. Season with salt and pepper. Stir to combine. Set aside and allow to macerate. -
Step 2
After 10 minutes, heat the butter and 1 tablespoon of oil in a frying pan. When the butter is bubbling, add the chestnuts. Fry for 3-4 minutes, until crisp at the edges. -
Step 3
Season the cabbage and beetroot to taste. Use a slotted spoon to transfer to a serving platter or large plate. Hold back the juices. Top with the apple slices and chestnuts. Crumble over the blue cheese.