Spring is Here! Well almost… Spring Greens and Red Cabbage Salad

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These days we are spoilt for choice when it comes to leafy greens, from Italian Cavolo Nero to Swiss Chard we are bombarded with more exotic and invariably more expensive greens. Unfortunately the English spring green is often forgotten about or relegated to being steamed and served as a vegetable filler. But today I take a stand and say No! This vegetable is a lot more delicious and versatile than you would think.

For example Spring Greens make the ultimate dinner party salad because it can be prepped and dressed hours before your guests arrive! It also helps that it one of the cheapest if not the cheapest leafy green on the market.

Spring Greens and Red Cabbage Salad

Spring greens are the perfect partner to red cabbage in this salad, it has a flavour strong enough to stand up to the cabbage flavour yet it maintains a distinctive fresh grassiness often lost with other methods of preparation.

The Greens

1/2 head of red cabbage

1 head of spring greens

1 bunch coriander

The Dressing

1 lemon, zested and juiced

4 tbsp rapeseed oil

1/2 tsp ginger

1 tbsp chopped parsley

Salt and pepper to taste

The Extras

Cooked quinoa

Toasted pumpkin seeds and pine nuts

The first important thing to remember when making this salad is to chop your cabbage and greens chiffonade style (i.e. as fine as you can into thin strips).

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This ensures you get maximum surface area for the dressing to stick to. Simply tear or roughly chop the coriander and throw into the salad. Add your quinoa if using.

Next, make the dressing by whisking the oil and lemon juice together until emulsified (i.e. until the oil and lemon juice don’t separate out). Add in the zest, ginger, chopped parsley and seasoning and mix until well combined.

The second crucial step is you must dress the salad at least an hour before you serve. The dressing breaks down the firmer texture of the greens and cabbage giving you a more tender salad. An hour is about enough time for this process to happen as long as the vegetables have been chopped finely.

Throw on the toasted nuts just before serving and you’re done.

Simple, impressive and most important delicious!

The dressed salad will keep up to a week.

Until next time kitchens….

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