WHITE CHRISTMAS SALAD WITH TRUFFLED EGGNOG DRESSING

Christmas gatherings are a time of joy and merriment. However, if you are in charge of feeding guests over several days, it may not be so joyful for your wallet. Why not try this simple salad recipe? It will help stretch your ingredients across a couple of festive gatherings. What truly elevates this dish is the White Truffle Eggnog Dressing, which is vanilla and spice-infused and laced with the subtle aroma of white truffle. This recipe produces a crisp and decadent salad that is sure to become a Christmas staple you can rely on for years to come.

Ingredients you will need:

TRUFFLE EGG NOG DRESSING

20g PS.Cafe Truffle Oil

130g Maple syrup

260g Japanese mayonnaise

60g White wine vinegar

10g Brandy / rum (optional)

Pinch of powdered cinnamon

Pinch of powdered nutmeg

10g vanilla paste

WHITE CHRISTMAS SALAD

1 Head of White / Savoy cabbage

1 Head of Red Cabbage

1 Bunch of Watercress

1 Punnet of Cherry Tomatoes

1 Pomegranate

Handful of Walnuts

Half a head of Cauliflower

Step 1

Truffle Eggnog Dressing

Combine the mayonnaise, maple syrup, white wine vinegar and brandy in a mixing bowl and whisk together until smooth and homogenous. Add the white truffle oil, powdered cinnamon, nutmeg and vanilla paste to personal taste.

STEP 2

Firstly, wash all the vegetables.

With a knife, slice the cabbages as thinly as you can. 

Cut cherry tomatoes into quarters.

STEP 3

Pod pomegranate first by cutting the fruit in half then turn it over so the cut side is facing down over a bowl. Tap

the back of the pomegranate with a wooden spoon so all the pomegranate seeds/chunks fall out into the bowl.

STEP 4

Thinly slice cauliflower into thin sheets. Pick watercress and prepare crushed walnuts.

STEP 5

Combine all the ingredients in a mixing bowl and toss together. Finally, serve in a large salad bowl with the White

Truffle Eggnog Dressing on the side.

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