Salad '5 Cabbages'
⏳ Time
4 hours
🥕 Ingredients
20
🍽️ Servings
1
Description
Recipe by John Smith, chef at The Cozy Bistro.
Ingredients
- Red Currant - 2.1 oz
- Cauliflower - 0.7 oz
- Brussels Sprouts - 0.7 oz
- Broccoli - 0.7 oz
- Kohlrabi - 0.4 oz
- Pistachios - 0.2 oz
- Pumpkin seed oil - 0.2 oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Tarragon - 0.1 oz
- Shallot - 0.1 oz
- Parsley - 0.1 oz
- Yogurt powder - 1.3 oz
- Mayonnaise - 0.7 oz
- Cream - 0 fl oz
- Mild Chili Spice - 0 oz
- Capers - 0 oz
- Gelatin - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the dressing. Blanch tarragon, chives, and parsley in boiling water, then cool them in ice water. Pat dry. Soak gelatin in cold water until it swells. Combine yogurt, mayonnaise, sour cream, and the herbs, then blend until smooth. Melt the gelatin and add it to the sauce. Season with salt and pepper to taste, and let it chill in the refrigerator for 2–3 hours.
Step 2
Rinse the cabbages.
Step 3
Separate the broccoli and cauliflower into large florets.
Step 4
Slice the vegetable into thin pieces.
Step 5
Slice the purple cabbage into thin strips and soak it in ice water. Peel the kohlrabi, cut it into thin slices, and soak it in ice water.
Step 6
Blanch the Brussels sprouts and broccoli until partially cooked, then cool them down.
Step 7
Marinate the cauliflower in half of the mixture of olive oil, lemon juice, salt, and black pepper.
Step 8
Spread the tarragon sauce on a plate. Neatly arrange all the types of cabbage on top, drizzle with the remaining olive-lemon sauce, and sprinkle with chopped seeds.
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