This salad has quickly become my favourite winter starter. During the cold months, my diet shifts into including lots of wholesome soups, perfect for warming the belly in the cold Canadian winter but one mustn’t take your eyes off of other ways to eat your vegetables.
I do not eat many salads in the winter but this salad could change that. In Greece, salads and slaws take the place of the familiar Greek salad. Good tomatoes are hard to come by and in keeping with eating fresh, seasonal produce, bitter greens like rocket and cabbage come to the rescue.
I like bitter greens but if that’s not to your tastes, use some Romaine lettuce in the mix and you’ll get this same wonderful salad.
The addition of apple in this salad really brings the dish together. An apple gets grated into the mix, mellowing both the bitter greens and the unique flavour of cabbage.
Squeeze some fresh lemon juice over the grated apple, toss with Greek extra-virgin olive oil and balance with some wine vinegar. The crowning glory to this salad goes to some briny Kalamata olives.
The orgins of this salad are from Sparta, southern Greece. The recipe is from It’s almost dinner time. This salad belongs on your dinner table.
(recipe adapted from the cookbook, All of Greece on Your Plate)
1 cup of thinly sliced white cabbage
1 bunch of rocket (arugula) leaves,
1 small clove of garlic, minced
1 apple, passed through the large holes of your box grater
squeeze of lemon juice
1/3 cup extra virgin olive oil
2 Tbsp. of wine vinegar
salt and pepper to taste
some Kalamata olives
Romaine lettuce leaves for garnish
- Wash your salad greens well and tear them with your hands. Place in a salad spinner to remove any excess water. Reserve.
- Wash about 4 leaves of Romaine lettuce and pat-dry. Arrange along the walls of your salad bowl and reserve.
- In another bowl, add your sliced cabbage and then the grated apple. Add a good squeeze of lemon juice (prevent the apple from browing).
- Now add yourÂ salad greens in to the bowl. In a small jar, add your minced garlic, olive oil and wine vinegar along with some sea salt and ground pepper to taste. Close the lid, shake well and adjust seasoning accordingly.
- Pour about half the dressing over the salad and toss gently. If the salad is still too dry, add some more dressing to your liking. Transfer to your serving bowl for the salad and top with some Kalamata olives.
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