MEL × RIVERBEND: Green Apple, Cabbage & Chickpea Salad
One season saying hello to another
We're at the intersection of the seasons right now, when spring and summer's fresh herbs like dill are met in market stalls by fall produce like cabbage, potatoes & squash.
It's during these few weeks when summer classics and fall favorites overlap, that our plate vacillates between seasons, depending on the day's weather... and in these parts the mercury has been running high, so this recipe is summer inspired.
It's fresh, crunchy, slightly tart and perfectly filling.
Goodbye soft greens & fresh herbs
Dill will only be available for a short time still at the market, at least the local varieties. I have a few plants growing in my personal herb garden, but even those are getting ready to call it quits.
So now is as good a time as ever to get the last dilly plates on the table, and dry the rest for winter use (same goes for fresh basil, lovage, cilantro).
Same goes for the soft, peppery greens like arugula, mustard greens & other leafy lettuces. Stock up now, get them on the plate & get ready to say goodbye to these summer favorites!
Cabbage for days
Since a few weeks, cabbage has made its way from local farms to our kitchens. I tend to stock them for a few weeks before I eventually wind up digging into them since they store so much better than most other produce. When the outer leaves begin to fade, I know it's time to get cracking!
Note: You can peel back those damaged leaves to reveal a perfect cabbage on the inside & store it for slightly longer if you're not ready to eat it just yet.
1 bunch arugula
½ red cabbage
1 green apple
1 C green chickpeas
2 T olive oil
1 t red wine vinegar
Salt & pepper to taste
10 mins prep
Slice shallot & red cabbage thinly, then marinate in a large bowl with olive oil, dill, salt & vinegar.
Place arugula at the bottom of two large bowls.
Julienne green apple then layer it along with the cabbage mixture over the arugula.
Finish with chickpeas & serve right away.