Winter Greens (Arugula & Cabbage) with Caper/Tomato Vinaigrette
Contributor:
Jenny Pauls
Catetories:
Side Dishes, Mediterranean
Recipe:
From Meze by Diane Kochilas
MMMmmmmm.... normally I wouldn't go for a 50% arugula salad, but the dressing does a fabulous job of mellowing the rather spicy green.
3 c. finely shredded white cabbage
3 c. finely shredded arugula
1 large carrot, shredded
1/2 c. wrinkled black olives (I omit)
For the dressing:
1 lg. garlic clove, chopped
3 T. capers, chopped fine
1/4 c. finely chopped sun-dried tomatoes
1/4 c. olive oil (if tomatoes are packed in oil, use that); original called for 2/3 c. olive oil
juice of 1 large-ish lemon
2 t. grainy Dijon mustard
salt
Combine greens, carrot & olives in a bowl.
Pulverize the garlic, capers, and tomatoes in a food processor or blender. Add remaining ingredients and pulse until emulsified. Pour dressing over salad and toss just before serving.