Delicious Winter Salad

This is from Jamie Oliver.   He always has a unique, tasty recipe.  Here is what he says about this one, "This is really nice served with a simple pasta, with leftover cold meats, in a sandwich or with a simple jacket potato and knob of butter. Any leftovers can be kept in the fridge then served as a really posh coleslaw.”

Ingredients
½ red cabbage, quartered and finely shredded
½ white cabbage, quartered and finely shredded
2 large carrots, peeled and finely sliced
4 spring onions, trimmed and finely sliced
A few shoots from winter cabbages like kale or cavolo nero, optional
1 C milk (about 300ml)
6 cloves garlic, peeled
4 anchovies
2 tbsp white wine vinegar
6 tbsp extra-virgin olive oil
1 tsp dijon mustard
Handful mixed seeds like poppy, sesame and sunflower
Small bunch fresh mint, leaves picked and torn

1 Put the sliced cabbages, carrot and spring onion in a large bowl and if you’re lucky enough to have any other interesting winter cabbages leaves, you can add those into the mix too.

2 Put your milk in a pan on a medium heat with the garlic and anchovies and bring to simmer. Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser. Add the vinegar, olive oil and mustard and blend for a few minutes then stop and have a taste. You want it to be quite acidic but if it’s too acidic add a bit of oil for balance. Add good pinches of sea salt and freshly ground pepper then pour over the sliced veg.

3 Use your hands to toss and dress everything and get everyone around the table. Heat the seeds in a dry pan for a few minutes until warm then scatter them over the salad. Sprinkle over your mint leaves, then eat it immediately.

serves 6–8