delicious winter salad
snacks and sides | serves 68
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, says Jamie.
1 Put the sliced cabbages, carrot and spring onion in a large bowl and if youre 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 its 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.

Recipe and photography by Jamie Oliver
from
From Jamie Magazine issue 2
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 mug of 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
and i always watching ur cooking show every sunday..
so does he