Apples, Pecorino and Cabbage salad
A fresh and satisfying summer salad! Enjoy this seasonal favourite during our summer Cooking classes at MaMa Florence
Ingredients:
• 50g red cabbage
• 50g white cabbage
• 4 pickled radishes
• 1 apple
• 80g Pecorino cheese
• 1 celery stick with leafs
• 50g walnuts
• 5 teaspoons red vinegar
• 2 teaspoons white sugar
• 2 tablespoons lemon juice
• extra-virgin olive oil, to taste
• salt, to taste
• pepper, to taste
Make the salad
• Cut the radishes into thin slices.
• Put the vinegar in a saucepan with the sugar.
• Heat until sugar is dissolved. Remove from heat and soak the cut radishes to remove the
bitterness.
• After 15 minutes remove them from the saucepan and let cool. Keep the liquid from the radishes
aside.
• Wash the cabbages under running water and dry it well with kitchen paper, then place it on a
cutting board and cut it into strips with a sharp knife.
• Remove the ʻstringsʼ from celery and cut it into small pieces. Transfer it to a large bowl.
• Wash the apple and cut it into thin slices. Place it in a separate salad bowl and drizzle with lemon
juice so that it does not turn black.
• In the meantime shell the walnuts and chop them coarsely, remembering to keep some kernels in
halves that you will need for the final decoration of the salad.
• Cut the Pecorino cheese into flakes. Add the well-drained apple and walnuts to the salad bowl
with the cabbage, the celery and the radish slices, the Pecorino cheese and add a pinch of salt.
• Mix everything together very well.
Prepare the salad dressing and serve
• In a separate small bowl, prepare an emulsion with the olive oil, salt, black pepper and some
lemon juice. Add some of the vinegar liquid used for the radishes.
• Mix it up and use it to dress the salad, then mix it very well and taste it to make sure that nothing
is missing.
• If necessary, adjust salt, pepper and vinegar according to your personal taste.
• Cut some celery's leafs and walnuts into small pieces to decorate the salad.
