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Red Cabbage and Fennel Salad with Tarragon and Lemon Yogurt
Red Cabbage and Fennel Salad with Tarragon and Lemon Yogurt Photo courtesy of Katie Quinn Davies

What we wouldn’t give for a plane ticket to Australia and an invitation to dinner at Katie Quinn Davies’s house. The writer and photographer has been sharing rustic recipes and gorgeous images on her award-winning blog for years and now brings us even more culinary eye candy in her new cookbook of the same name, What Katie Ate. Given that it’s currently blood-orange season, this colorful winter salad immediately caught our eye. It’s packed with fresh flavors and crisp and creamy textures, and it works well served as a light starter or paired with grilled fish as a main-course meal.

Makes 4 side-dish servings

Tarragon and Lemon Yogurt

⅓ cup plain low-fat or nonfat Greek yogurt

2 tablespoons extra-virgin olive oil

Juice of 1 lemon

1½ teaspoons finely chopped tarragon leaves

1½ teaspoons finely chopped mint leaves

Salt and freshly ground black pepper

 

Red Cabbage and Fennel Salad

4 blood oranges

1 large fennel bulb, trimmed and thinly sliced (about 2 cups)

¼ red cabbage, cored and thinly sliced (about 3 cups)

1 cup pecans, toasted and roughly chopped

4 ounces soft goat cheese

Salt and freshly ground black pepper

1. Make the yogurt: In a small bowl, whisk the yogurt with the olive oil, lemon juice, tarragon and mint until just combined. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.

2. Make the salad: Cut the top and bottom from each orange. Place the oranges on a cutting board and, working from top to bottom, use a small, sharp knife to cut away all the peel and pith. Take the fruit in your hand and, holding it over a large serving bowl, carefully cut each inner segment away from the membrane and let the segments fall into the bowl. (They should be free of any white pith or seeds.) Discard the membrane.

3. Add the fennel, cabbage and pecans to the bowl, then toss to combine. Crumble the goat cheese over the salad, then drizzle with the yogurt dressing. Season to taste with salt and pepper and serve.

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