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Prep time
30 minutes
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Cook time
15 minutes
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Serves
6
Author Notes
This salad is a celebration of winter vegetables and citrus. The dressing is perfect for brightening up salads, roasted vegetables, or even grilled seafood. It’s simple to make, yet packs a punch of bold flavors that will leave you reaching for more. —elena antoniou
Ingredients
- Dressing
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3 tablespoons of chopped lemon preserves.
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6 tablespoons of olive oil.
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1 tablespoon of French mustard.
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3 tablespoons of freshly squeezed lemon juice.
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1 teaspoon lemon zest.
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1 teaspoon sea salt.
- Salad.
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4 cups sliced cabbage.
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1 cup grated fresh fennel.
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1 cup tangy greens.
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1 thinly sliced cucumber.
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Optional, 2 stalks sliced celery or/and half an apple.
Directions
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In a blender put all the ingredients for the dressing except the lemon zest, whisk until emulsified.
Adjust the salt and the lemon zest.
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It can keep in the for a week.
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In an a bowl put all the vegetables, add the dressing and toss.
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