Create a colourful salad with protein and cabbage - a perfect side dish or meal for the winter months.
If you've ever been to Bruce Wine Bar in Thornbury, you may be one of the lucky ones who has tried their lentil/apple salad. This weekend, I tried to recreate it for a dinner party, but of course, made some modifications of my own. I left out the lentils and added some red and green cabbage instead to make use of these vegetables that are plentiful and inexpensive during winter.
The key to this salad are the herbs - parsley and dill comprise the salad's greens, giving it a powerful flavour kick.
Mission successful! It's delicious!
Winter salad ingredients (all done by hand - no specific measurements)
A couple cups of red and green cabbage, thinly sliced
Half head of radicchio, thinly sliced (if you don't like cabbage, you can simply use more radicchio)
Freshly chopped dill to taste (don't be shy - it's a surprising player in this salad)
An entire head of flat leaf parsley, chopped (stalks included)
A couple apples, cored and thinly sliced
Several handfuls of walnuts and pumpkin seeds
OPTION: add 1 - 2 cups of cooked lentils for a meal
Salad dressing (again, done by eye)
Apple cidar vinegar
Juice of half a lemon
Maple syrup to taste
Lots of Celtic sea salt
Fresh ground pepper