Salad

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

  • 1 small head of red cabbage, about 1½ pounds
  • 2-3 tablespoons extra- virgin olive oil
  • ¼ cup lemon juice, approx
  • ½ cup toasted blanched almonds
  • ½ cup tightly packed mint leaves, coarsely chopped.
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Discard limp and discolored outer leaves.
  2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
  3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
  4. If prepared a day before, adjust the seasoning and add fresh mint.
 
 

Cucumber Salad

Makes 2 servings.

I love Persian cucumbers. They are mini, seedless, and slightly sweet with a smooth skin. They are available all year round and pair well with any food. 

INGREDIENTS

  • 2 Persian cucumbers, rinsed, dried and ends trimmed.

Dressing

  • 1 tablespoon vegetable oil
  • 1 tablespoon seasoned rice vinegar.
  • Kosher salt
  • Freshly ground black pepper
  • 2 sprigs of dill, finely snipped with scissors

PREPARATION

  1. Slice the cucumbers into thin rounds (if you have large quantities of cucumbers you can use a mandoline).
  2. Toss with the dressing, season to taste and add dill.
 
 

Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.

INGREDIENTS

  • 1 pound Yukon Gold potatoes

Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon Dijon mustard  
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 scallions, including green parts, finely chopped
  • ½ cup loosely packed flat-leaf parsley, coarsely chopped

PREPARATION

  1. In a medium bowl combine the dressing ingredients.
  2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
  3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.