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CABBAGE - Kale, Cabbage & Carrot Salad With Creamy Caper Dressing
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| Kale, Cabbage & Carrot Salad With Creamy Caper Dressing | |
| Wall Street Journal Jan. 5-6 2013 Total Time: 20 minutes Serves:4-6 Ingredients | |
| 1 | egg yolk |
| 1 teaspoon | Dijon mustard |
| ¼ cup | grapeseed oil |
| ¼ cup | olive oil |
| 2 tablespoons | capers, rinsed and chopped |
| 1 tablespoon | caper pickling liquid |
| 1 large clove | garlic, smashed to a paste |
| ½ tablespoon | fresh lemon juice |
| Salt, to taste | |
| 2 tablespoons | snipped chives, (optional) |
| ¼ head | cabbage, cored and thinly sliced |
| 1½ large | carrots, peeled and thinly sliced into bite-size pieces |
| 1 bunch | kale, stems removed, leaves thinly sliced or torn into bite-size pieces |
| ½ | yellow onion, peeled and thinly sliced |
| 2 tablespoons | chopped mixed herbs, such as parsley, basil, chives or dill (optional) |
What To Do
1. In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color.
2. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using.
3. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.
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