Our family loves fresh salads. We also love variety and don’t want the same side dishes and salads each week. We were recently able to find very young varieties of lettuce at our local big-box store.
Combine the rich colors of the lettuce with the vibrant Purple Cabbage and it is a winning dish before you ever take a bite.
Ingredients
- 1/2 Head – Large Purple Cabbage
- 3 Small Heads/Plants – Fresh Early Lettuce, in the variations that you like.
- 4 – Roma Tomatoes
- 1 Cup – Green or Black Salad Olives
- 1 Cup – Olive Oil based Salad Dressing. See Recipe for Italian Salad Dressing.
Preparation
- Carefully cut the stem and connecting growth from the Red Cabbage a few layers deep. This will make a cone-shaped void in the cabbage.
- Carefully remove one layer of Purple Cabbage at a time, until the desired number of “bowls” are peeled-away.
- Plate the Purple Cabbage bowls and add the remaining ingredients.
Serves 8 adults and a bunch of carnivorous grandkids. They’ll eat salads too if it is fun!
The Salad Spinner, one of the most often used kitchen gadgets in our kitchen.
As a variation on this salad, you could line your wooden salad bowls with the Purple Cabbage to give it a slightly different presentation.
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