Ingredients

• 2/3 cup raisins
• 1/2 cup marsala
• 1/2 Savoy cabbage, thinly sliced
• 1-2 tbsp white balsamic or white wine vinegar
• 2/3 cup pine nuts, toasted
• 2/3 cup breadcrumbs (sourdough works great!)
• 1/2 cup pecorino, finely grated
• 4 cups (loosely packed) flat-leaf parsley leaves

Salad Cream

• 4 egg yolks
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp cream

Preparation

1. Place raisins in a bowl and pour in marsala to cover, cover and stand overnight.

2. For salad cream, process egg yolks, vinegar and mustard in a food processor until combined, then gradually add oil in a thin, steady stream until emulsified. Transfer to a small bowl, stir through cream and season to taste with sea salt and freshly ground black pepper. Refrigerate until needed. Salad cream will keep in an airtight container in the refrigerator for up to 1 week.

3. Combine cabbage and vinegar in a bowl, toss to coat and stand for 10 minutes.

4. Drain raisins, discarding marsala, and add to cabbage with pine nuts and half the breadcrumbs, pecorino and parsley. Add salad cream, toss gently to combine and season to taste. Serve immediately scattered with remaining breadcrumbs, pecorino and parsley.

Adapted from Gourmet Traveller.

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