1. Pour the olive oil and the wine vinegar into a large bowl

2. Add the paprika, salt and pepper to the bowl and beat vigorously with a fork

3. Finely shred the cabbage and discard any thick stalks and damaged outer leaves

4. Place the cabbage in the bowl

5. Grate the carrots and slice the celery. Then dd them to the bowl

6. Mix the vegetables together and let them coat in the dressing

7. Cover the bowl tightly and leave it overnight in the refrigerator

8. When ready to serve, chop the nuts and dates and add them to the salad

9. Crumble the cheese into the salad and reserve about 25g for the garnish

10. Add 2/3 of the parsley to the salad

11. Line a large salad bowl with the lettuce leaves and sprinkle lightly with salt and pepper

12. Transfer the salad to the bowl containing the lettuce and pile it up in the center

13. Mix the reserved parsley and the cheese together and sprinkle it over the top of the salad

14. Serve at room temperature with granary or wholemeal bread

List of ingredients required:

(serves 4 to 6 people)

115ml olive oil
115ml red wine vinegar
l level teaspoon paprika
Salt and freshly ground black pepper
8 oz (225g) hard white or red cabbage
4 peeled large carrots
6 trimmed celery sticks
6 to 8 oz shelled mixed nuts
6 oz (175g) whole pitted dates
3 oz (75g) danish blue cheese
6 heaped tablespoons of chopped fresh parsley
Radicchio or lettuce