Angela Hartnett's Red Cabbage and Apple Salad Recipe

Description

Angela Hartnett is considered something of a ‘national treasure’, thanks both to her exceptional talent and delightful personality. She first came onto the scene when she took over The Connaught Hotel’s kitchen in the early noughties at a time when it was ‘a bastion of male lineage chef-dom’. She has since become one of the UK’s most successful restauranteurs, heading up the likes of Michelin-starred Murano and Merchant’s Tavern.

Ingredients

• 750g red cabbage, core discarded and finely shredded
• 1 red onion
• 2 tablespoon red vinegar
• splash balsamic vinegar
• 100 ml extra virgin olive oil
• 2 teaspoon Dijon mustard
• 2 red eating apples, halved, cored and finely sliced
• 25g parsley, finely chopped and leaves roughly chopped
• 50g walnut halves, roughly chopped