Thursday, October 8, 2009
Cabbage and Fennel Salad with Citrus Vinaigrette
This salad is a real crowd pleaser. Perfect for potlucks and barbeques, it steals the show with it's vibrant colors and bright flavor.
1/2 head purple cabbage, thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 large carrots, peeled into strips with vegetable peeler
1/2 yellow onion, finely chopped
1/4 cup toasted flax seeds* (or other toasted seeds or chopped nuts)
1/4 cup raisins (cherries, cranberries or currents are also delicious)
In a large bowl combine cabbage, fennel, carrots, onion, flax seeds and raisins. Add Citrus Vinaigrette** and toss well. Garnish with fennel fronds and serve. Can be made up to 3-4 hours ahead.
*Toast raw flax seeds in a small sauté pan over medium heat, stirring constantly to avoid burning, approximately 5 minutes. The flax seeds will begin to smell nutty when they are ready. Transfer immediately to a bowl and add to your favorite recipe.
3 Tbs fresh lemon juice
3 Tbs fresh squeezed orange juice (or grapefruit or tangerine juice)
3 Tbs red wine vinegar
¾ cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Combine first 4 ingredients in a bowl; whisk in olive oil until dressing emulsifies. Add salt and pepper to taste.