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posted: 9/25/2013 6:09 AM

Red Cabbage and Kale Salad

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  • Cook of the Week Challenge contestant Judy Monaco used honey in a dressing to finish a red cabbage and kale salad.

       Cook of the Week Challenge contestant Judy Monaco used honey in a dressing to finish a red cabbage and kale salad.
    Mark Black | Staff Photographer

 

Red Cabbage and Kale Salad

1 small or large head red cabbage

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2 teaspoons fresh lemon juice

1 bunch kale

1 fennel bulb

1 cup cherry tomatoes

Dressing

4 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1 tablespoons Bron's Bee Co honey

1 teaspoon finely chopped garlic

teaspoon anchovy paste

teaspoon fresh ground black pepper

Remove tough outer leaves of cabbage, quarter and core. Thinly slice cabbage and place in a bowl of cold water with lemon juice. Soak for 15 minutes, drain and place in large salad bowl.

Remove ribs from kale, thinly slice leaves. Add to salad bowl.

Remove the frond stems from fennel and tough outer layer, thinly slice bulb and add to salad bowl. Cut cherry tomatoes in half and add to salad.

For the dressing: Place all dressing ingredients in a small bowl and whisk until combined. Pour over salad, gently mix all ingredients.

Serves four to six.

Judy Monaco

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