Tuesday, October 23, 2012

Fennel, Cabbage & Grapefruit Salad

There are some evenings where my teeth just yearn for the sensational experience of the raw, vegetal crunch. Usually carrots are sacrificed for the cause, but today I decided to make use of the giant head of red cabbage which has been loitering in my fridge and taking up valuable space for a week or so now. I ate this undressed (the salad, that is) but you could dress it with a simple emulsion of lemon and good olive oil. A yogurt-based dressing might not be too bad, either (...she muses to herself). I liked this combination of flavors and crunches a lot, and will be toying with its components in the future. As it stands now though, I find it a great, filling salad entree - I'll be taking the other portion for lunch tomorrow. My teeth can't wait to get their next crunch fix. 

Fennel, Cabbage & Grapefruit Salad
Makes two entree size portions

*1 bulb fennel, inner core removed + some of the threadlike fennel leaves reserved
*1/4 head red cabbage (depending on how large your head is!)
*1 bunch tarragon
*1/2 grapefruit, skin and pith peeled with a knife, cut into sections
*Roasted pepitas
*Golden raisins (not pictured on salad - I sprinkled them on after my camera had died)

Slice the cabbage and fennel thinly and toss in a bowl with chopped tarragon leaves and bits of the gossamer fennel threads. Divide onto plates and garnish with the grapefruit sections, pepitas and raisins. 

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