Friday, 25 January 2013

Orange & Red Cabbage Salad with Feta Cheese & Nuts

For a few simple ingredients, this salad has big flavour and a great interplay of textures. I used pistachios and thought they were perfect, but walnuts, hazelnuts or cashews would work too. We ate this as our entire lunch so I was generous with the nuts and cheese, but if you serve it as a side salad you can tone them back a bit. Blood oranges are in season, so that's what I used, but any good eating orange will be fine. 

4 servings
30 minutes prep time

Orange and Red Cabbage Salad with Feta Cheese and Nuts

Make the Dressing:
the juice of 1 medium orange
3 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper corns
1 teaspoon fennel seed

Juice the orange and mix it with the olive oil and salt. Grind the black pepper and fennnel seed and mix those in.

Make the Salad:
4 cups finely chopped red cabbage
3 medium oranges
1/3 to 1/2 cup nuts
100 grams (1/4 pound) crumbled feta cheese

Chop the red cabbage finely. Peel and segment the oranges, and cut each segment into 3 or 4 pieces. Mix them with the nuts and crumbled feta cheese. Toss with the dressing.

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