Cooking Instructions
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Step 1
Make the dressing: Place the
Shallots (1/4 cup)
,
White Balsamic Vinegar (1/4 cup)
,
Orange (1)
, and
Salt (1 pinch)
in a small bowl. Let stand 15 minutes.
Step 2
Whisk in
Extra-Virgin Olive Oil (1/3 cup)
. Taste. Adjust with more olive oil to taste; there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
Step 3
In a large bowl, combine the
Green Cabbage (1/4 head)
,
Fennel Bulb (1)
,
Scallions (3 stalks)
,
Baby Kale (3 handfuls)
,
Candied Pepitas (to taste)
,
Manchego Cheese (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 4
Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.
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