A lazy weekend gave way to an equally relaxed time in the kitchen. Simple meals alongside uncomplicated and tender conversations, a jeweled balm after a long and stressful week. With a new book in hand, freshly cut locks and this salad I feel lighter and ready to take on the world, well my little world anyway.
Wishing you all a calm and beautiful week...
Cabbage with Almonds & Blood Orange (serves 4-6)
- 4 cups savoy cabbage, sliced thin
- 4 cups purple cabbage, sliced thin
- 2 blood oranges, peel and pith removed and cut into wedges
- 1/2 cup sliced almonds, toasted
- 1/2 cup olive oil
- 1 TBS toasted sesame oil
- 1 TBS red wine vinegar
- 1 TBS honey
- 1 TBS dijon mustard
- 3/4 tsp ground ginger
- zest from 1 blood orange
- salt and pepper to taste
Whisk all vinaigrette ingredients in a bowl until combined. Set aside.
Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.