Fall Salad with Cabbage, Fennel, Manchego, and Candied Pepitas
Description
Shortly after making the candied pepitas last week, I threw them into a salad with shaved cabbage, fennel, greens and Manchego. It’s been years since I’ve made the effort to candy a nut or seed to throw into a salad, and I’ve forgotten how delicious and festive they are, this time of year especially.
Ingreadient :
- 1/4 cup finely minced shallot
- 1/4 cup white balsamic vinegar
- juice of one orange
- 1/2 teaspoon salt
- 1/3 to 1/2 cup extra-virgin olive oil
- 1/4 to 1/2 head of cabbage, thinly sliced
- 1 head fennel, thinly sliced
- 3 to 4 scallions, white and light green parts, thinly sliced
- a few handfuls of other greens: baby kale, arugula, whatever looks good
- candied pepitas, optional
- shaved Manchego to taste
- fresh cracked pepper to taste
For the dressing:
For the salad:
Direction :
- Make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
- In a large bowl, combine the cabbage, fennel, scallions, greens, candied pepitas, shaved Manchego, and pepper. Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.
