Serving
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Cabbage & Watercress Salad
Spain - Canary Islands
  -   Ensalada de Repollo y Berros
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
40 min  
Most
A delicious salad typical of Spain's Canary Islands. This one deserves to be a regular in everyone's salad repertory. If making more than 2 hours ahead, see Note-1.



3
4
1-1/2
8
4
6
1
------
2
1/4
1/3
1/4
oz
oz
oz
oz
oz
oz
T
---
T
c
t
t
Watercress
Onion, sweet
Carrot
Cabbage, white
Cabbage, red
Cherry Tomatoes
Cilantro
-- Dressing
Lemon Juice
Olive Oil ExtV
Salt
Pepper
Prep   -   (40 min - 20 min work)
  1. Discard thick stems and chop WATERCRESS fine (about 1/2 cup). Pour into the mixing bowl.
  2. Cut ONION into sort very thin slivers and add to the bowl.
  3. Scrape CARROT, grate coarse.and add to the bowl.
  4. Shred WHITE CABBAGE fine (about 2 cups) and add to the bowl.
  5. Shred RED CABBAGE fine (about 1 cup) and add to the bowl.
  6. Quarter TOMATOES lengthwise and add to the bowl.
  7. Chop CILANTRO fine and add to the bowl.
  8. Toss everything in the bowl until evenly distributed.
  9. Mix together Lemon Juice, Olive Oil, Salt and Pepper.
  10. Fold Dressing into the salad and chill before serving.
NOTES:
  1. Do Ahead:   If making ahead, chill salad and dressing separately. Mix 20 minutes or so before serving.
  2. 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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