WHITE CABBAGE AND SHRIMP
This is a wonderful salad.
Ingredients
  • ½ standard white cabbagevery thinly sliced—you will be surprised by how much you have once the cabbage is chopped (there is also the gas factor to remember when eating raw cabbage; I think there is only so much the tummy can take)
  • 2 handfuls of peeled shrimp
  • 2 bunches of chervil1 chopped finely (for flavor) and the other picked (for the salad’s glamour)
DRESSING
Instructions
  1. A week before you want your salad, find a plastic container in which your cod will fit, also remembering this has to sit in your fridge for 6 days. Line the base of the container with a layer of sea salt, lay the cod fillet on top, then cover this with more sea salt. Cover with plastic wrap or a lid and place in the fridge.
  2. On the sixth day remove the cod from the salt and rinse under gentle running water, then soak in clean water for 12 hours, changing it regularly.
  3. Slice the tomatoes in half lengthwise, sprinkle with salt and pepper and oil and roast in a medium oven for approximately 20 minutes. This will soften and slightly dry them, intensifying and sweetening their flavor. Allow to cool, and reserve the cooking juices.
  4. Place the Little Gem leaves and tomato halves into a bowl and mix the remaining oily roast-tomato juice with the spoonful of aïoli for your dressing.
  5. When all is ready, bring a pan of fresh water up to a gentle simmer. Chop your cod into 1-inch cubes and poach them in your simmering water for 5 minutes. If they fall apart slightly, do not worry, they will still taste delicious. Gently remove with a slotted spoon, shake off the water and add to the other ingredients waiting in the bowl. Dress with your tomato/aïoli dressing and add the handful of parsley. Carefully but thoroughly toss the salad and eat.