Tuesday, 18 December 2012

Crisp Winter Salad with Cottage Cheese Dressing

Winter has hardly started and I am already finding that I'm not serving enough salads... here's one that should take us right through to spring. I put the cottage cheese into the dressing and puréed it this time, but I decided it's better to mix it in at the end and have the texture of the cheese.

This is best as a side salad, but if you wanted to make a meal of it, you could add some grated Cheddar cheese, more cottage cheese, hard boiled eggs, or tuna to take it there.

Pass the dressing and let people put on their own; that way if there's leftover salad, you can toss it in a stir-fry the next day.Oh; and if you have any winter storage radishes a bit of grated radish will go nicely in this too.

4 to 8 servings
40 minutes prep time


Make the Dressing:
1/2 cup yogurt
1 tablespoon lemon juice
1 green onion
1/4 cup chopped parsley
1 small clove garlic
1/2 teaspoon Dijon mustard
a pinch of cayenne
1/2 teaspoon cumin seed
1/4 teaspoon black peppercorns
1 cup cottage cheese

Put the yogurt and lemon juice in a blender or food processor. Wash, trim and roughly chop the green onion, and add it, along with the chopped parsley. Peel and slice the garlic and add it. Add the mustard and cayenne. Grind the cumin and pepper, and add them. Process until quite smooth.

Mix with the cottage cheese.

Make the Salad:
2 medium carrots
2 cups peeled, diced celeriac OR 2 to 3 stalks celery
2 cups bean sprouts
3 cups finely chopped savoy cabbage

Peel and grate the carrots. Peel and dice the celeriac, or wash, trim and chop the celery. Rinse the bean sprouts and drain them well. Finely chop the cabbage, and mix the vegetables together. Top with the dressing. 




Last year at this time I made Kipferl, Nut Crescents.

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