Jamie Oliver

Jamie Oliver Winter Salad

Jamie Oliver Winter Salad

This easy and vibrant winter salad by Jamie Oliver is a perfect balance of fresh, crunchy cabbage, creamy anchovy dressing, and a sprinkle of mixed seeds. Quick to make, it’s a nutritious side dish that can be tailored with your favorite winter greens for extra variety!

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Ingredients Needed

  • ½ a red cabbage (about 300g / 10.5oz)
  • ½ a white cabbage (about 300g / 10.5oz)
  • 2 large carrots (about 250g / 9oz)
  • 4 spring onions (scallions)
  • Optional: a few shoots from winter cabbages (e.g., kale or cavolo nero)
  • 300ml (1¼ cups) milk
  • 4 anchovies (from sustainable sources)
  • 6 cloves of garlic
  • 2 tablespoons white wine vinegar (1 fl oz)
  • 6 tablespoons extra virgin olive oil (3 fl oz)
  • 1 teaspoon Dijon mustard
  • 1 handful of mixed seeds (e.g., poppy, sesame, sunflower)
  • ½ a bunch of fresh mint

How To Make Winter Salad

  1. Prepare the Vegetables: Quarter and finely shred the red and white cabbage. Peel and finely slice the carrots and spring onions. If you have any extra winter cabbage leaves (such as kale or cavolo nero), feel free to add them to the mix.
  2. Make the Dressing: Pour the milk into a pan and heat over medium. Add the anchovies and peeled garlic cloves. Simmer for about 10 minutes until the garlic softens.
  3. Blend the Dressing: Transfer the milk, anchovies, and garlic into a blender. Add the white wine vinegar, extra virgin olive oil, and Dijon mustard. Blend for a few minutes until smooth. Taste and adjust the acidity by adding more oil if it’s too sharp. Season with sea salt and black pepper.
  4. Toss the Salad: Pour the dressing over the shredded vegetables and toss everything together using your hands to coat evenly.
  5. Finish the Dish: Heat the mixed seeds in a dry pan for a few minutes until warm, then sprinkle them over the salad. Tear the mint leaves and scatter them on top. Serve immediately.
Jamie Oliver Winter Salad
Jamie Oliver Winter Salad

Recipe Tips

  • Shred the cabbage finely: To ensure the salad is crunchy and easy to eat, make sure to shred the cabbage into thin, even strips.
  • Blend the dressing well: For a smooth and creamy dressing, blend the milk, anchovies, and garlic until everything is fully combined.
  • Taste the dressing: Always taste the dressing before adding it to the salad. If it’s too acidic, add a bit more oil to balance the flavor.
  • Toast the seeds: Lightly toast the mixed seeds in a dry pan for a few minutes. This brings out their flavor and adds extra crunch.

How To Store Leftovers?

Let any leftover winter salad cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 637g)

  • Calories: 205
  • Total Fat: 16.2g
  • Saturated Fat: 2.7g
  • Total Carbohydrate: 11.6g
  • Dietary Fiber: 4.5g
  • Sugars: 9.8g
  • Protein: 5.9g

Try More Jamie Oliver Recipes:

Jamie Oliver Winter Salad
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Print Recipe

Jamie Oliver Winter Salad

Author: Imen Dridi Cooking Method:Simmering Cuisine:British Courses:Salads Recipe Keys: W Winter Salad
Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time: minutesTotal time: 30 minutesServings:6-8 servingsCalories:205 kcal Best Season:Suitable throughout the year

Description

This easy and vibrant winter salad by Jamie Oliver is a perfect balance of fresh, crunchy cabbage, creamy anchovy dressing, and a sprinkle of mixed seeds. Quick to make, it’s a nutritious side dish that can be tailored with your favorite winter greens for extra variety!

Ingredients

Instructions

  1. Prepare the Vegetables: Quarter and finely shred the red and white cabbage. Peel and finely slice the carrots and spring onions. If you have any extra winter cabbage leaves (such as kale or cavolo nero), feel free to add them to the mix.
  2. Make the Dressing: Pour the milk into a pan and heat over medium. Add the anchovies and peeled garlic cloves. Simmer for about 10 minutes until the garlic softens.
  3. Blend the Dressing: Transfer the milk, anchovies, and garlic into a blender. Add the white wine vinegar, extra virgin olive oil, and Dijon mustard. Blend for a few minutes until smooth. Taste and adjust the acidity by adding more oil if it’s too sharp. Season with sea salt and black pepper.
  4. Toss the Salad: Pour the dressing over the shredded vegetables and toss everything together using your hands to coat evenly.
  5. Finish the Dish: Heat the mixed seeds in a dry pan for a few minutes until warm, then sprinkle them over the salad. Tear the mint leaves and scatter them on top. Serve immediately.

Notes

  • Shred the cabbage finely: To ensure the salad is crunchy and easy to eat, make sure to shred the cabbage into thin, even strips.
  • Blend the dressing well: For a smooth and creamy dressing, blend the milk, anchovies, and garlic until everything is fully combined.
  • Taste the dressing: Always taste the dressing before adding it to the salad. If it’s too acidic, add a bit more oil to balance the flavor.
  • Toast the seeds: Lightly toast the mixed seeds in a dry pan for a few minutes. This brings out their flavor and adds extra crunch.
Keywords:Jamie Oliver Winter Salad