It’s not exactly salad weather–the temps here in Southern Ontario have plummeted to the minus 20s this week–it’s nice to break up a week of comfort food with something light and fresh.
Freshness just might be the theme of the week around here. These past two weekends my husband and I been busy ripping out our upstairs and main level floors in preparation for new dark brown laminate. The kitchen (and other rooms too, but most importantly the kitchen!) will have a fresh new look. It’s been tough work and I haven’t had much time or space to cook and shoot new recipes, but the results will be well worth the minor inconvenience.
Moving things from one room to another and back again has also given me the chance to go through our things and get rid of what we don’t need. Although I’m a neat and tidy person, I tend to collect stuff because objects always seem to have a sentimental value to me. Seashells from a vacation, handmade hemp necklaces from junior high (hah!), my old art supplies. After this exercise, though, I had several boxes of nice things to donate which I haven’t missed at all.
Cabbage might not be your first choice when it comes to salad greens, but when shaved thinly it’s a great sturdy base for a winter salad. I paired it with equal parts shaved fennel (fronds and all) for a subtle hint of licorice flavour along with some sunflower seeds for texture. A few knobs of goat cheese would also go really well on top of this salad. The dressing is a simple homemade red wine vinaigrette.
- 1 medium head fennel, trimmed
- 1 small head red cabbage
- 1/2 cup homemade red wine vinaigrette (recipe here: http://www.ricottaandradishes.com/dressings-sauces-and-condiments/homemade-red-wine-vinaigrette/)
- Salt and pepper, to taste
- 1/2 cup sunflower seeds
- Use a food processor to shave the fennel and cabbage very thinly. Add to a medium bowl, toss with vinaigrette dressing and season with salt and pepper. Top with sunflower seeds.