Serving
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Red Cabbage Salad with Fennel
Spain - Catalonia
  -   Ensalada de Col Lombarda
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
20 min  
Most
This salad presents interesting flavors and textures and makes a good buffet dish, or can be served as individual boats (see Note-2). It should not be dressed too far ahead because the red colors will run and you will lose the color contrasts. The salad itself can be kept bagged in the fridge for hours if the apples are soaked as noted.



1
1
1/2
7
14
5
ar
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2/3
1/4
1
2
1/2
1/4
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c
c
c
oz
oz
oz

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c
c
t
t
t
t
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Red Cabbage
Fennel Bulb (1)  
Celery
Apple, tart
Orange
Onion, Red
Lettuce (2)
-- Dressing
Olive Oil ExtV
Sherry Vinegar
Dijon Mustard
Tarragon, fresh
Salt
Pepper
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Prep   -   (20 min)
  1. Remove thick central ribs from CABBAGE leaves and shred quite fine.
  2. Cut tough stems away and dice FENNEL a little less than 1/2 inch. Dice APPLE similarly and soak a while in water acidulated with a little citric acid or lemon juice to preserve color. Dice CELERY to match. Mix all with Cabbage.
  3. Peel ORANGE (weight is before peeling), and break into segments. Cut segments into pieces about 1/3 inch long. Mix with Cabbage.
  4. Quarter ONION lengthwise and slice thin crosswise. Mix with Cabbage.
  5. Make Dressing:   Chop TARRAGON fine. Mix all Dressing Items in a jar, so you can shake it up before pouring.
  6. Serving:   See Note-2.
NOTES:
  1. Fennel Bulb:   Your market probably labels Sweet Fennel Bulbs "Anise", but it's really Fennel. If the bulb you get has some feathery leaves on it, you can chop them up and add to the salad.
  2. Serving:   The pattern recipe uses cup shaped Lettuce leaves (Boston or Butterhead) to make individual "boats", which are filled with the salad and dressed. I serve buffet style and the lettuce linings make this salad a bit difficult to deal with on a larger scale, so I skip the lettuce.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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