Monday, May 12, 2008

Cabbage Salad with Kalamata Dressing

Salad:

½ head green cabbage, shredded
3 radishes, julienned
½ cucumber, diced
½ rib celery, sliced
1 cup assorted bell peppers, sliced

Mix thoroughly, toss with kalamata dressing. Serves 8

1½ cups pitted kalamata olives
3 egg yolks
zest and juice of one lemon
1 teaspoon red wine vinegar
1 tablespoon capers
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
1 tablespoon fresh tarragon
1 tablespoon molasses
olive oil to stream (3/4 cup?)

Blend all but oil. Slowly stream in oil until dressing reaches desired consistency. This makes entirely too much dressing for this salads, so I put the remainder in a jar and use it as a dip for pita bread, french fries and other raw veggies, in addition to using it as a dressing for other assorted salads.

2 comments:

  1. This is a new idea to me! Anything with olives is worthy of my attention. I'm intrigued.

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  2. Thanks! I too have a great love of olives. I pretty much eat them anytime I can see them and am always looking for ways to incorporate them into my food.

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