Have you ever heard the expression you can't make friends with salad?
Salads always get a bad rep as "Rabbit food". I don't understand why. They are able to combine so many flavours, textures and colours into one dish. Maybe people are just scared? Don't worry. I'll hold your hand through it.
I want to tell you that you CAN make friends with salad. As long as you bring the right one.
Try serving your guests this salad. I think they will like it.
This salad was inspired by something the chef at the local butcher shop brought down the other day. I decided to recreate it as best I could. Cabbage is paired with fennel, apples, cranberries and pecans and finished with a dijon mustard vinaigrette.
I have not used cabbage much in cooking. Silly me. It's cheap, quite tasty, and is easy to incorporate into raw or cooked meals. Score. Perfect student food.
Recipe: Winter Cabbage Salad with Cranberries and Pecans
1/4-1/2 head of savoy cabbage
1 bulb fennel
1 crisp large apples
3/4 cup dried cranberries
1/2 -3/4 cup roasted pecans, chopped
3/4 cup chopped parsley
* I like my salads with very little dressing, but if you like a more, double the dressing
To prepare the cabbage, remove the outer leaves. Turn upsidedown and slice through the stem to cut the cabbage in half. Remove the coarse stem by cutting around it. Place the cabbage cut side down and slice into thin slices. Place in a large bowl.
To prepare the fennel, slice off the upper shoots leaving the bulb only. Cut in half through the stem and remove the stem similarly to the cabbage. Place the fennel bulb cut side down and slice into very thin strips (or use a mandolin). Place in the bowl with the cabbage.
Core the apple and julienne into thin slices and add to the bowl. Add the parsley, cranberries and pecan pieces.
Mix up the dressing and add to the salad. Toss to combine.