Thursday, February 17, 2011
You know the really big mixing bowls that circumvent a group of nesting bowls? The one so big that you never really use it because it will take up the entirety of the top shelf of your dishwasher. Or if you don't have a dishwasher, because there isn't a drying rack large enough to fit it? That's how much salad this recipe makes. At least if you can't find a 'small' head of red cabbage, so instead settle for one 'not quite enormous', and you can't find a 'small' celery root either, so you go for the one that's at least not the largest. And the trend continues with the carrots and by that time, you might as well add in two (rather than the one called for) Granny Smith apples so they'll have a fighting chance. That makes for a lot of winter root salad.
But I did it. I ate pretty much the whole thing before, shockingly, I got tired of it and before the vegetables wilted. I mean, I had some help and all, since R actually really liked it as well. Shocking again because purple cabbage is such a prominent component and I wasn't sure of the reception that would get. But it's quite a pretty salad, really, with all of those colors and with that wonderful farmhouse cheddar. I really, really liked this salad. Which in the dead of winter, is saying something.
Winter Root Salad with English Farmhouse Cheddar
Adopted from Olives & Oranges by Sara Jenkins
1/2 small red cabbage, sliced thinly
1 small celery root, peeled and julienned
2 medium carrots, julienned
6 medium radishes, also julienned
1 1/2 teaspoons good salt, plus more to taste if you end up needing it
5 1/3 ounces English farmhouse cheddar, crumbled
1 (or two!) tart Granny Smith apples, unpeeled but julienned
1 cup loosely packed flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons mild white wine vinegar
Freshly ground black pepper to taste
In a large bowl (in some cases, a very large bowl) toss the cabbage, celery root, carrots, radishes and salt together. Let sit for about 5 minutes, then add the crumbled cheese, the apple, parsley, oil and vinegar. Toss again and taste. Season with more salt if necessary, and with a few turns of fresh ground black pepper. Serve.