perfidy

Let's just pretend it hasn't been a year since I last posted.

So anyway, I've gone buck-nutty this summer making up salads, some of which are even delicious. Here are two.

Carrot and red cabbage slaw with toasted fennel

1 small head red cabbage, cut into eights and finely shredded
4-5 medium carrots, grated
1 tablespoon fennel seeds
3 tablespoons vegetable oil
1/2 cup white balsamic or white wine vinegar
1/2 tsp grated ginger
1 tablespoon honey
salt
black pepper

Heat a small skillet over medium heat. Place the fennel seeds in the skillet and toss over low heat until they darken slightly and you can smell them.

Remove immediately to a spice grinder and pulverize.

In a small bowl, combine the vinegar, oil, fennel, ginger, honey, salt and pepper. Whisk vigorously to combine and let stand for 10-15 minutes.

In a large bowl, pour the dressing over the carrots and cabbage and toss well. Refrigerate for several hours or overnight. This salad is DOPE, yo, and excellent with pork or steaky-type fish.

Variation 1 - carrot and fennel slaw with orange dressing

Grated carrots
Finely shaved fennel bulb
Dry-toasted fennel seeds
Orange juice
Vegetable oil
White balsamic vinegar or white wine vinegar
Golden raisins
salt
and maybe a splash of Grand Mariner or Cointreau