A great take on lunch for Christmas time …
Originally from Co Tyrone, Irish cook Cherie Denham’s new book The Irish Kitchen chronicles and reflects how Irish cooking has evolved, while also including many of Cherie’s own family recipes. In a chapter dedicated to Christmas, she shares her favourite recipes.
“This salad, with soft, creamy pieces of Cashel Blue cheese and crisp, crunchy vegetables, is so fresh and enjoyable on those days and evenings between Christmas and New Year. The chances are that all or most of these vegetables will be in our kitchens over that time. I adore the flavours and textures of this salad in sandwiches and with cold meats, cheeses and pies. All the vegetables can be prepared the day before, then covered and refrigerated. About half an hour before I serve the salad, I mix all of the ingredients together with the dressing. This way, the flavours all get a chance to meld together and the vegetables stay crunchy. Mix the herbs and cheese through just before serving.” @cheriedenhamcooks
WINTER SALAD WITH CASHEL BLUE AND CHILLI DRESSING
Serves 8
1/4 small white cabbage, thinly sliced
1/4 small red cabbage, thinly sliced
1 small fennel bulb, thinly sliced and fronds reserved
4 celery stalks, destringed and thinly sliced
2 crisp eating (dessert) apples (I use Braeburn), cored and cut into matchsticks
2 carrots, peeled and cut into ribbons with a vegetable peeler
1/4 celeriac (celery root), grated
Small handful parsley leaves
1 tbsp tarragon leaves
170 g (6 oz) Cashel Blue cheese (or Stilton), crumbled
For the dressing
1 tsp Dijon mustard
Zest and juice of 1/2 lemon
1 medium red chilli, deseeded and finely chopped
3 tbsp rapeseed (canola) oil
Sea salt and freshly ground black pepper
Method
1. Combine all the vegetables, the apple and the herbs in a large bowl and lightly toss together.
2. Mix the dressing ingredients together in a small bowl and pour over the salad, then stir to combine. Finally, toss through the crumbled cheese and serve.
Recipe from: The Irish Kitchen by Cherie Denham and Andrew Montgomery, foreword by Diana Henry, Montgomery Press, £30stg.