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Cabbage, Fennel, Radish & Orange Salad

 

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Cabbage, Fennel, Radish & Orange Salad
 

 

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Recipe

Cabbage, Fennel, Radish & Orange Salad

Fennel are those delightful white bulbs with a strong anise flavor, a staple in our cooking. Delicious raw, roasted or cooked in fish, poultry and meat dishes. Very low in calories, very high in nutrients and highly prized for its carminative qualities: You just can’t miss! Don’t discard the thin stalks and fronds attached to the fennel heads: use them in soups. The zippy flavor of cabbage and radishes is pleasantly offset by the mild and sweet fennel. Let your food processor do all your slicing.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

8

Ingredients

    Salad

    • 1 small head white cabbage, quartered, hard center cores removed (or 3 romaine hearts) sliced very thin
    • 1 large head fennel, quartered, hard center cores removed, sliced very thin
    • 2 cups radishes, sliced very thin
    • 2 seedless oranges, diced with a serrated knife

    Dressing

    • 1/4 cup olive oil
    • Juice and zest of 2 lemons
    • 2 tablespoons orange zest
    • 2 tablespoons sugar
    • Salt and ground white pepper to taste

    Directions

    Place all salad ingredients in a shallow bowl or a platter. Whisk all dressing ingredients in a small bowl, pour over the salad and toss.

     

    As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now

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    About Levana Kirschenbaum

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    Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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