I enjoyed this salad from Diana Henry several times in December and know it is a recipe I will keep returning to. I have served it to accompany sausages and smoked duck breast , but it would go well with many things. I couldn’t always get blackberries, so have used sable grapes as an alternative and it worked well too.
- For the dressing:
- ½ small garlic clove grated or crushed
- 1 tbsp white balsamic vinegar
- ¾ tsp dijon mustard
- ¾ tsp maple syrup
- 3½ tbsp fruity extra-virgin olive oil
- For the salad
- 250 g red cabbage
- 2 pears not overripe but not hard either
- Juice of ½ lemon
- 10 g butter
- 4 tsp golden caster sugar
- 100 g blackberries
- 100 g baby leaves
- Put the garlic, vinegar, mustard, maple syrup and some salt and pepper in a small bowl. Using a fork, gradually whisk in the oil. Taste for seasoning and a balance of sweetness and saltiness, and adjust if you need to.
- Remove and discard the core from the cabbage and slice the rest really finely. Halve and core the pears and cut them into slices. Immediately squeeze lemon juice on these or the flesh will discolour.
- Melt the butter in a frying pan and sauté the pears until they are softening and golden, but don’t cook them so much that they fall apart. Add half the sugar and toss the pear slices in it so that they get sweet and more coloured. Leave in the pan.
- Put the blackberries in a bowl and toss the rest of the sugar in with them – this is optional but some blackberries can be very sour. Taste them.
- Toss the cabbage, baby leaves, pears and blackberries together with the dressing and serve immediately.
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