Total time: 15 minutes Serves: 4
Recipe adapted from: Martha Rose Shulman
Ingredients:
- 1 medium apple
- 1 tablespoon fresh lemon juice
- 3 cups cabbage, very thinly sliced
- ¼ radicchio, very thinly sliced crosswise, or sub a few large handfuls of spicy mix or arugula
- 2 teaspoons fresh dill or tarragon (optional)
- 2 ounces feta, crumbled (about ½ cup)
- 1 tablespoon sherry vinegar
- Salt
- freshly ground pepper
- 3 tablespoons extra virgin olive oil
Directions:
- Peel the apple, and grate into a wide bowl on the large holes of a box grater. Add the lemon juice, and toss together. Add the thinly sliced cabbage, endives or greens, herbs and feta.
- Stir together the vinegar, olive oil, salt and pepper. Add to the salad mixture, toss together and serve.
- Advance preparation: This salad keeps for a few hours, but the apples will make it juicier.