Spicy Greens and Red-cabbage Salad with Smoked Mackerel and Apples
Serves | 4 |
Prep time | 20 minutes |
Meal type | Salad |
Ingredients
- 1 1/4 cup pecans
- 4 fillets smoked mackerel
- 400g spinach, watercress and rocket mix
- 400 g red cabbage
- 2 Pink Lady apples
- 1 red onion
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup olive oil
Directions
Salad | |
1. | Toast the pecans in a 350F/180C oven for about 8 minutes. |
2. | Remove the skin from each mackerel fillet and break into 2-cm chucks. Remove any bones that remain. |
3. | In a large bowl combine the mackerel with the pecans, greens, cabbage, apples, onion and parsley. Add the vinaigrette and toss. |
Vinaigrette | |
4. | In a small bowl whisk the vinegar, mustard, sherry, salt and pepper. Add the oil slowly, whisking. |
Note
- Substitute blue cheese for the mackerel
- If you can find them add three heads Belgian endive, cut crosswise into 2-cm pieces