Ingredients
750ml apple juice
1 star anise
2 tsp cloves
1 quince
peeled and quartered
½ cup hazelnuts
1 large handful kale
roughly torn
1/4 red cabbage
finely sliced
2 tbsp sugar
1 tbsp red wine vinegar
¼ cup olive oil
50g shaved parmesan or pecorino cheese
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 small saucepan
- 1 slotted spoon
- 1 dry frying pan
- 1 clean tea towel
- 1 serving platter
Instructions
- Pour the apple juice into a small saucepan, add the star anise, cloves and quince and bring to the boil.
- Reduce heat and simmer for about half an hour or until the quince is nice and soft. Remove the quince from the saucepan with a slotted spoon and set aside. Reserve the cooking liquid for the dressing.
- Meanwhile place the hazelnuts in a dry frying pan and cook until just fragrant. Remove and tip into a clean tea towel. Rub so you remove most of the skins and set the nuts aside too.
- Place the kale and cabbage on a serving platter and then make the dressing.
- Measure out 1 cup of the apple juice mixture used for poaching the quinces. Bring this to a rolling boil, add the sugar and vinegar and cook until reduced to a syrupy consistency.
- Let cool and then whisk in the olive oil. Add the quinces and hazelnuts to the platter and gently toss.
- Dress the salad with cooled dressing and then sprinkle with cheese.
Notes
Tip
This dressing is delicious on pretty much anything and would also be great over a warm salad of roast pumpkin, grilled and thinly sliced venison or lamb or pork tenderloin with a few handfuls of rocket, some goat’s cheese and toasted almonds.
Variation
If you can’t find (or don’t love) quinces, swap for roasted beetroot or thinly sliced fresh pear or figs.
