A Tavola | Gorgonzola cabbage salad
A Tavola's dolce latte cabbage salad recipe
Gorgonzola cabbage salad recipe
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A Tavola - Deep Dive -6

RECIPE: Our cabbage salad

A Tavola - F+D-166


Half head of purple cabbage, outer leaves removed

Medium block of gorgonzola cheese

¾ cup of walnuts

⅓ cup of raisins

Half a bunch of parsley


600ml olive oil

300ml good balsamic

40gm dijon mustard

60gm honey




  1. Slice the cabbage as finely as possible – a mandolin will work, or a sharp knife. Then soak it in cold water to crisp it up.
  2. Roast the walnuts lightly in the oven then chop in half roughly
  3. Crumble up chunks of the gorgonzola dolce, pick parley leaves and take walnuts out of the oven, all ready to assemble.
  4. For the dressing, use a measuring jug to add balsamic vinegar, honey and mustard, then blend using a stick blender. 
  5. Continue to blend while adding the olive oil in a steady stream to emulsify the oil into the vinegar.
  6. Once incorporated taste and season to suit. 
  7. Finally, to assemble, add one handful of cabbage to 5 to 6 pieces Gorgonzola, a small handful of walnuts, parsley leaves, some salt flakes and dress with the dressing, toss and serve. Repeat depending on portion size/servings, using the whole half cabbage for a table salad.

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