Pointed cabbage salad with celery remoulade and cherry vinaigrette

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.