Summer Cabbage Salad with Freshly Shucked Oysters
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Summer Cabbage Salad with Freshly Shucked Oysters
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)
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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