A beautiful combination of colors and contrasting flavors and textures, this wonderful wintry salad is a definite treat during the chilly months of the year. It can also be made 2-3 hours in advance. Simply prepare the salad, then leave it in a cool place until needed.
Prep time: 20 minutes
1/4 red cabbage, about 7oz (200g), quartered and very thinly sliced 5 tbsp extra virgin olive oil juice of 1 lemon, or to taste sumac or zahtar, to taste 5 large ripe tomatoes, about 1lb (450g), cut into wedges and preferably roasted (p156)
2 large roasted beets, sliced 1/2 red onion, very finely chopped 5 tbsp finely chopped flat-leaf parsley
3 tbsp finely chopped dill 5 tbsp fresh mint leaves, torn if large sea salt and freshly ground black pepper
1 In a large bowl, mix together the cabbage and olive oil. Add the lemon juice, a little at a time, until you are pleased with the taste. Sprinkle the cabbage with a little sumac, and season with salt and pepper.
2 Stir well to make sure the cabbage is thoroughly coated with dressing, then add the remaining ingredients and toss again. Season generously with pepper and just a little salt— and extra sumac, if needed. Serve at cool room temperature.
Note Sumac is a berry with citrusy tones, which comes from Turkey. It is delicious in salads and with grilled meats. If you have trouble finding it, add some zahtar (available in Middle Eastern markets and many well-stocked supermarkets), or use lemon juice or red pepper flakes instead.
Works well with
Plum (pp64-73) Standard globe (pp22-35)
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