This salad is crunchy with a capital C, plus tangy-fresh and astringent. I ate it for lunch between bites of buttered, crusty bread, but it would be a excellent paired with higher fat proteins like Paper-Baked Salmon, steak, or tray-browned sausages. It’s also great for meal-prep, because it can sit in the fridge, staying crunchy-crisp for a few days.
Notes: Garlic-infused olive oil is Trader Joe’s.
PURPLE CABBAGE SALAD
Ingredients: 1 cup chopped purple cabbage, 1 cup chopped celery (about 2 large stalks), 1 chopped fennel bulb, 3 ounces crumbled goat cheese, 1/2 cup toasted, shaved almonds, 1/3 cup red wine vinegar, 1/4 cup garlic-infused olive oil, sea salt and pepper to taste, 2 tsp. sugar, chopped fennel fronds for serving (optional).
Serves 4-6.
1. Assemble: Chop the cabbage, celery, and fennel. Add to a bowl along with the goat cheese and toasted almonds. (If almonds are not pre-toasted, simply tip them into a dry skillet over medium heat and cook, shaking occasionally, until you can smell them—about 4 minutes.) Add the red wine vinegar, oil, sea salt, pepper, and sugar. Toss to combine.
2. Chill: Refrigerate covered for at least 1 hour or overnight. Remove and toss to redistribute the dressing from the bottom of the bowl. Serve with chopped fennel fronds over the top. Can be made-ahead and stored, covered, up to four days.
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