You probably didn’t know this about me, but I’m somewhat of a salad genius. I know it’s not that unique a thing — I can name at least two OTHER geniuses off the top of my head, without even thinking that hard. Nevertheless, I’ve decided to start sharing some of these combos. Today seemed like a good day to start, if for no other reason than I am craving the color green (need I write? it’s snowing again . . .)
Cabbage and Parsley Salad
Serves four as a side; two as a main course
I like to use parsley as a green in the winter. In addition to being a good source of Vitamin C, it’s pretty. Cabbage adds a tangy contrast to the lettuce and if you use a mandolin to slice it, you’ll get an especially thin ribbon. Most of my celery tops go straight into the freezer for eventual use in stock production, but here they are chopped in with the parsley.
Bowlful of iceberg lettuce
Handful of grape tomatoes, sliced in half
Handful of black olives
1/4 to 1/2 cup chopped parsley and celery tops, mixed
Wedge of cabbage, sliced thin
Vinaigrette (1/4 c olive oil; 1/4 c white vinegar; 1 T mustard, chopped garlic and salt and pepper)
Celery tops add a refreshing piquancy.
When paired with red quinoa and a batch of sauteed peppers, onions, and zucchini — a very satisfying winter meal!