This is a nice little salad that’s refreshing in the depths of winter. It’s great with crab, and beef and pork roasts because it’s so light and sparkly against those flavors.
1 cup thinly sliced cabbage
1/2 of a Pink Lady apple, finely sliced
1/4 c walnuts, toasted
1 T coconut flakes, toasted
1 T extra virgin olive oil
1 tsp apple cider vinegar
2 tsp white wine vinegar
salt and pepper to taste
Look, Look, LOOK at this!!!
Went to a garden party, sat around with my old friends...
It’s my first garden salad of the year! By that I mean that I grew everything in this bowl. Well, I didn’t grow it, I put the seeds in the ground and they grew themselves, like great little children. And now, I must eat them!
What we have here are: spinach, rouge d’hiver, salad bowl, Australian yellow, crinkly cress (man that stuff is spicy) rocket, flat leaf parsley, marjoram, and some other stuff. I tossed all of this in a little olive oil, red wine vinegar, and salt and pepper. It’s so fresh it’s still bleeding, so what more could it need?
I’m really, really pleased about this because this year I gave up on anything remotely fancy for my garden (ix-nay on the ucchini-zay, eets-bay, etc.) and just gave the garden what it most likes to grow, and that is LETTUCE. Et voila, gardening success! Finally!