Cooking with Judith

Mardi Gras Salad

One of my foodie groups declared Mardi Gras theme for the evening cooking soiree. Whatever dish we were bringing—main, appetizer, sides, or dessert—it had to be a connected to Mardi Gras. I was the chef for the sides and had an idea for a simple, but tasty salad. The orange, red cabbage, and pecan combination was perfect for spring weather.

serves 6 – 8

ingredients

3 navel oranges, peeled and sliced

4 C red cabbage, thinly sliced

¼ C pecans or pistachios, chopped snd toasted

2 T parsley, chopped

½ C poppy seed dressing

poppy seed dressing ingredients

1 C olive oil

½ C red wine vinegar

¼ C sweet white wine

2 T soy sauce

1 T Dijon mustard

2 T poppy seeds

putting it all together

Start with the dressing. Whisk the olive oil, red wine vinegar, white wine, and soy sauce together. Add the mustard and blend. Mix in the poppy seeds and put aside.

Then the salad. Peel the oranges. Do not separate the sections—you will cross cut the orange for multiple slices. Trim any excess white membrane, known as the pith, from the fruit. You just want the juicy orange slice.

In a bowl, add the thinly sliced red cabbage, pecans or pistachios, parsley, and the orange slices. Add your dressing and serve.