Tuesday, January 12, 2021



This is the most requested salad recipe. Serve it as a side salad with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top.



  • a few shoots from winter cabbages, such as kale or cavolo nero , optional
  • 1 handful of mixed seeds, such as poppy, sesame and sunflower
  • 4 anchovies, from sustainable sources
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • ½ a bunch of fresh mint , (15g)
  • 1 teaspoon Dijon mustard
  • ½ a white cabbage
  • 6 cloves of garlic
  • ½ a red cabbage
  • 4 spring onions
  • 2 large carrots
  • 300 ml milk



  1. Quarter and finely shred the cabbages, peel and finely slice the carrots, and trim and finely slice the spring onions.
  2. Place in a large bowl and if you’re lucky enough to have any other interesting winter cabbages leaves, you can add those into the mix too.
  3. Put your milk in a pan on a medium heat with the anchovies. Peel and add the garlic, then bring to a simmer.
  4. Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser.
  5. Add the vinegar, oil and mustard and blend for a few minutes, then stop and have a taste. You want it to be quite acidic, but if it’s too acidic add a bit of oil for balance.
  6. Add good pinches of sea salt and black pepper, then pour it over the sliced veg.
  7. Use your hands to toss and dress everything and get everyone around the table.
  8. Heat the seeds in a dry pan for a few minutes until warm, then scatter them over the salad. Pick and tear over your mint leaves, then eat it immediately. Enjoy your salad!