Salad cream is simply a vinaigrette with a dash of cream, which helps round out the flavours. This cream with the addition of truffle gets a run every truffle season and can be used on a pletheroa of salads from lentil and grain based to roasted vegetable and plain old wedges of iceberg lettuce.

1 small white cabbage, quartered and finely shredded
2 large carrots, peeled and thinly sliced
1 daikon radish (mooli), peeled and finely shredded
2 turnips, peeled and finely shredded
500 g brussels sprouts, trimmed
Truffle salad cream
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard

Truffle salad cream
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
pinch of brown sugar
125 ml (½ cup) extra virgin olive oil
1 tablespoon pouring cream
15 g finely grated black truffle
sea salt and freshly ground black pepper

  1. Put the cabbage, carrot, radish and turnip in a bowl.
  2. Bring a large saucepan of lightly salted water to the boil over high heat, add the brussels sprouts and blanch for 1–2 minutes. Drain immediately and run under cold water until the sprouts are cold. Add to the other vegetables in the bowl.
  3. For the truffle salad cream, whisk together the vinegar, mustard and brown sugar, then slowly pour in the olive oil, whisking constantly until combined. Whisk in the cream and truffle, and season to taste with salt and pepper.
  4. Pour the salad cream over the vegetables and toss until evenly coated. Serve.