Red Cabbage, Apple, Celeriac, & Belgian Endive Slaw

Not too fancy, but a quick and easy salad with a nice balance of sweet and bitter, sour and sharp.  Hooray for winter salads! Fight the stodge.

My red cabbage was a bit pale but isn't it pretty with the other very pale green vegetables?

4 servings
20 minutes prep time

Make the Dressing:
the juice of 1/2 lemon
1 teaspoon Dijon mustard
salt & freshly ground black pepper to taste
3 tablespoons olive oil

Squeeze and strain the lemon juice and mix it in a small bowl or jam jar with the mustard, salt, and pepper. Mix in the olive oil. 

Make the Salad:
1 1/2 cups grated red cabbage
1 1/2 cups peeled and grated celeriac
1 large OR 2 medium Belgian endives
1 large crisp firm apple

Trim and grate the cabbage and put it in a bowl. Peel and grate the celeriac and add it to the cabbage. Wash and trim the endives, and cut them in quarters lengthwise. Cut them into thin slices widthwise. Add them to the salad. Wash and grate the apple, and add it.

Drizzle the dressing over the salad and toss well. Serve at once. 




Last year at this time I made Russian Cabbage Fritters. 

Posted in: Ontario Food