Cabbage and Pea Slaw
This salad was inspired by the cabbage and pea slaw that I first tried at Karen Martini’s restaurant Mr Wolf in my early twenties. It’s slowly morphed into a beast of its own, with kale instead of cabbage and the addition of fennel, but it’s the combination of lemon, chilli, peas and parmesan that really makes this salad stand out. I love it so!
Leftovers are wonderful with a boiled egg the following day.
Ingredients 10
Dressing
1 lemon, juice and zest
Slaw
1 head Tuscan kale, tough stems removed, leaves sliced into paper-thin ribbons
salt, to taste
2 cups frozen peas
3 radishes, julienned
1⁄2 head fennel, thinly sliced
1 green chilli, seeds removed, finely sliced
1⁄4 cup flat-leaf parsley, finely chopped
50 g parmesan cheese, crumbled
50 g Pangratatto, see tip
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Method 3
Prepare an ice bath for the and boil the kettle.
Place the in a heatproof bowl. Cover with boiling water, allow to sit for a couple of minutes and then drain and shake away any excess water. Transfer to the ice bath for a couple of minutes to fix their colour.
Massage the with a pinch of salt. Add the , and toss to combine, then add the , , , , and . Toss to combine, then place in a serving dish and top with the .
Jessica Prescott's tips
For pangratatto, use 100 g (3 1/2 oz) panko crumbs or 1 slice of stale sourdough blitzed into breadcrumbs. Combine in a mixing bowl with 1–2 tablespoons olive oil, 1 teaspoon crushed garlic, 1 teaspoon flaky sea salt. Place a large frying pan over a medium–high heat. Place half the bread in the bottom of the hot frying pan and cook for 2 minutes or until golden brown, tossing every 30 seconds or so (more frequently as the breadcrumbs start to brown). Transfer to a plate and repeat. Once cool store breadcrumbs in a airtight container.
