Pointed cabbage salad with celery remoulade and cherry vinaigrette

This dish balances the crisp, the creamy and the tart in one dish. The delicate scallions get a kick from Dijon and apple cider vinegar, the celery remoulade adds body and depth, and the cherry vinaigrette brings it all together with sweetness and freshness. A dish that works as an appetizer, side dish or as part of a larger meal.

Time: 30 minutes | Difficulty: Easy | Servings: 4

Ingredients

Pointed cabbage salad

• Red cabbage, finely chopped
• 1 tsp CARDENAU Dijon mustard
• 1–2 tablespoons CARDENAU apple cider vinegar
• CARDENAU organic extra virgin olive oil
• Chopped capers
• Chopped parsley
• Salt and freshly ground pepper

Celery remoulade

• Celeriac, finely shredded into sticks
• Cream fraiche 38%
• Homemade mayonnaise (see basic recipe)
• 1–2 teaspoons CARDENAU Champagne-Ardenne vinegar
• Salt

Cherry vinaigrette

• Cherry sauce
• CARDENAU Champagne-Ardenne vinegar
• CARDENAU organic extra virgin olive oil
• Salt and freshly ground pepper

For serving

• Pointed cabbage leaves
• Chopped pistachio
• Extra virgin olive oil

How to do it

Pointed cabbage salad

Step 1
Place the finely chopped cabbage in a bowl. Add Dijon mustard, apple cider vinegar, salt and pepper.

Step 2
Stir in the olive oil a little at a time until the cabbage is shiny and lightly massaged. Stir in the capers and parsley, and taste for acidity and fat.

Celery remoulade

Step 1
Mix the grated celery with crème fraîche and homemade mayonnaise.

Step 2
Season with Champagne-Ardenne vinegar and salt. The remoulade should be fresh, creamy and slightly acidic.

Cherry vinaigrette

Step 1
Stir cherry sauce with Champagne-Ardenne vinegar, salt and pepper.

Step 2
Add olive oil until the vinaigrette is balanced between sweetness, acidity and richness.

Serving

Place the kale leaves on a platter and spread the kale salad on top. Add a spoonful of celery remoulade and drizzle the cherry vinaigrette over. Finish with chopped pistachios and a final drizzle of olive oil.

Always taste along the way - the balance between salt, sweetness, acidity and fat is what elevates the dish.

Because taste starts with what you choose.