December 4, 2017

November 19, 2017

November 16, 2017

Please reload

Recent Posts

Umbellifereae, say what?

August 16, 2017

Please reload

Featured Posts

Tweak A Week #4 - Cabbage Fennel & Apple Salad

June 24, 2017


  • 2 Tbs. fresh lemon juice

  • 1 Tbs. grated lemon zest

  • 1/2 tsp. Dijon mustard

  • Sea salt and freshly ground black pepper

  • 1/4 cup extra-virgin olive oil

  • 1/2 medium head green cabbage, cored, halved lengthwise, and thinly sliced (about 6 cups)

  • 1 green apple, quartered, cored, and thinly sliced

  • 1 medium fennel bulb, halved, cored, and thinly sliced (about 2 cups)

  • 3 oz. trimmed watercress, cut into bite-size pieces (5 loosely packed cups)

  • 1/3 cup chopped toasted pecans

To Assemble:

  • In a small bowl, whisk together the lemon juice and zest, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in olive oil.

  • Place cabbage, apple, fennel, and watercress in a large serving bowl. Just before serving, gently toss the salad with the dressing. Season to taste with additional salt and pepper, sprinkle the pecans on top, and serve.


Share on Facebook
Share on Twitter
Please reload

Follow Us
Search By Tags