Summer Cabbage Salad with Freshly Shucked Oysters

Recipe by Thomas Frebel
foragers vinaigrette
summer pickles
Summer Cabbage Salad with Freshly Shucked Oysters
Serves 4
Forager's Vinaigrette
Forager's Vinaigrette
Ingredients

For the salad: 

1 head pointed cabbage 
Salt, to taste 
A few tablespoons Forager’s Vinaigrette 
Herbs or flowers for garnish, such as nasturtiums, cucumber, courgette, lemon thyme, and basil  
Summer Pickles for garnish (optional) 

For the oysters: 
Oysters from a good fishmonger, freshly shucked 
Crushed ice 
Forager’s Mignonette (optional) 

Method

Cut the cabbage in half and then slice into julienne. Transfer the sliced cabbage to a bowl, season with a pinch of salt, and massage for a few minutes, until the leaves are tender and have released some of their moisture. Add some Forager’s Vinaigrette and arrange the salad onto a plate. Season with herbs and Summer Pickles, if you like. 

Serve the salad with a tray of oysters, which you can pair with our Forager’s Mignonette  

In the making

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