Although the summer isn't officially over here in Italy, I can feel a slight whiff of Autumn in the air. It makes me feel both sad and good because summer has passed far to quickly for my taste, did it really happen? Or maybe it is just my own fault, being a person who lives very much in the present, I tend to forget or rather not re-live moments of the past and though it is good to live in the nowness of things, it sadly makes the past evaporate far too quickly. The usual positive and negative aspects of things.
Anyway, to me cabbage is an autumn and winter vegetable but I really prefer it in late summer/early autumn while it is fresh and has a certain crispy smoothness to it if that is a possible combination. Slicing cabbage very thin while it is still fresh rally makes a change to the usual cabbage salad or coleslaw where the cabbage usually is a bit stiff and unfriendly unless it has been dropped into boiling water for a short while. But why work more than necessary when you don't have too, it is far easier to slice it threadlike.
And before I forget it, Paper Chef is on this weekend and the ingredients are quite normal this time so do take a look and cook up a dish for us, check out dates and what to do here.
And before I forget it, Paper Chef is on this weekend and the ingredients are quite normal this time so do take a look and cook up a dish for us, check out dates and what to do here.
FRESH CABBAGE SALAD WITH RED BELL PEPPER, OLIVES, GREEN CHILI AND BASIL
cabbage, if it is fresh it's better
a sweet red bell pepper
green chili, not to hot but with a certain bite
olives, I prefer black ones
fresh basil, finely ripped or chopped
salt
lemon juice
extra virgin olive oil
Slice the cabbage really thin, preferably with a mandolin. Take out the core and the seeds from the bell pepper and do the same with it. Repeat that with the green chili pepper and you have finished with the slicing part.
Add as many olives and as much basil you feel like. Salt it and then after a squeeze of lemon juice, a drizzle of olive oil you mix the whole salad throughly and serve it.
That looks like the perfect in between dish for late summer Ilva. Not that we had any summer. It's been autumn since spring really!
ReplyDeleteWow, it's look delicious...And these colours looks so pretty :)
ReplyDeletemilka1204 (http://pszczolkowegotowanie.blox.pl)
Just printing this out now. The lettuce here in Dubai is awful but the cabbage is fine and the weather still makes salad eating the most desirable option. Great recipe.
ReplyDeleteIt's spring in South Africa, but it already feels like mid-summer. This looks absolutely delicious, and perfect on a hot day!
ReplyDeleteA lovely one. I love my cabbage crisp and not half boiled. It is so hot here still; but the right kind of weather to munch on this fresh crunchy salad. That is one pretty bowl Ilva, rustic and makes me want to go to pottery class to make one.
ReplyDeleteThis is on my list to try. Yum! ;-)
ReplyDeleteA wonderful salad for the transition into fall. The light dressing is so refreshing, rather than hiding the lovely cabbage in a mayo based dressing. We also have a late summer here in central California, with tomatoes just now bursting off the vines!
ReplyDeleteThank you for a new salad idea...I'm eating far too many friselle with tomatoes!
ReplyDeleteThat looks wonderful no matter what the season...I love cabbage!
ReplyDeletePeople have been talking about autumn since the beginning of august here in Sweden.
ReplyDeleteI refuse to accept autumn declarations before september, but when we are in the middle of this mounth it´s OK.
And I realize that I love autumn too. All the mushroms to be picked, all the harvesting in the garden. Wonderful!