Savoy cabbage salad with black pudding and Riesling mustard dressing

Savoy cabbage salad with black pudding

• ½ small savoy cabbage (about 300 g) cut into fine strips
• 5-6 medium potatoes Gala predominantly boiling
• 125 g black pudding cut into cubes
• Cut 2 small shallots into thin rings
• 10 g of hazelnuts chopped and roasted
• salt

Blanch the savoy cabbage strips briefly with hot water and place in a bowl. Boil the potatoes as boiled potatoes for about 10-15 minutes, allow to cool, peel and diced in a pan in hot butter and lightly salt. Finally fry the blood sausage cubes briefly.

Riesling mustard dressing

• 4 tbsp white balsamic vinegar
• 2 tablespoons hazelnut oil
• 2 tablespoons rapeseed oil
• 1 tsp salt
• black pepper from the mill
• 2 teaspoons Rheinhessen Riesling mustard
• 1 espresso spoon Rheinhessen Scheurebe wine jelly

Mix all ingredients to a dressing.

Mix the savoy cabbage strips with the nuts and the dressing and leave for about 15 minutes. Then add the fried potatoes and blood sausage cubes, fill in bowls and arrange with the fresh shallot rings together.

Source: Blog 'Filine blogs'