“Would you please ask Divido’s chef Jason Jujnovich if he’d share the recipe for his red cabbage and hazelnut salad? It is the perfect complement to a hearty Italian feast and I’d like to make it for my family.”
Joan Simmings, Hamersley, WA
Divido executive chef Jason Jujnovich says this recipe was inspired by a meal he had with his wife, on the last leg of their honeymoon, at Sydney’s A Tavola.
Ingredients
Method
Main
1.Preheat oven to 180C. Place hazelnuts on a baking tray, roast until skins blister and are golden (5-7 minutes). When cool enough to handle, rub with a tea towel to remove skins, coarsely chop and set aside.
2.Combine cabbage, vincotto, raisins and oil in a large bowl, season to taste, toss to combine and serve scattered with Gorgonzola dolcelatte and roasted hazelnuts.
This recipe is from the May 2010 issue of .
Notes
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