Texture and crunch of nuts adds extra interest to little-used leaves. Salads don't need to be reserved for the summer months.
Try this tasty winter salad; the cabbage and chicory is slightly cooked first, just to soften them and open up the flavours.
The Roquefort and crisp prosciutto are bold flavours that work well together, and the spiky Dijon mustard dressing and crunchy walnuts finish it off.
WILTED WINTER GREEN SALAD
Serves 6
3 whole red or yellow chicory
200g Savoy cabbage
2 tbsp olive oil
10 slices of prosciutto, grilled until crisp
150g Roquefort cheese
100g rocket salad
100g walnuts
Dressing
2 tsp Dijon mustard
3tbsp lemon juice
6tbsp olive oil
Small pinch of salt
Fresh ground pepper
Wash the chicory and cabbage leaves, then tear them apart. Remove and discard any thick stems.
Cut the leaves into 6-8cm strips. Warm a large sauté pan with the 2 tbsp olive oil. Add the cabbage and chicory and gently cook for a few minutes until wilted.
Arrange the wilted greens and rocket over a large serving dish. Carefully break up the crispy prosciutto and sprinkle over the greens.
Break up the Roquefort cheese and scatter over the top along with the walnuts.
In a bowl, whisk all the ingredients for the dressing together. Pour the dressing over the salad and serve.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article