Cable television is awful. After a cable-free life for nearly a year, I’ve caved for this political and football season and subscribed. I hadn’t accepted the term “mind-numbing” until last night, when I found myself zoning into the ever-repeating commercials and forgot what show I was watching in the first place. Willy Wonka? Law and Order? Teen Mom? No, wait, it’s called Caged now. Project Runway…All Stars?
So I swiftly turned off the television, hid the remote behind the couch, and went out for spicy ice cream in 30 degree weather.
January is deceptive this season. I will not be had! Winter salads are not really for winter. I would like to eat this at a barbeque. With a light, floral dress and freshly shaven legs.
This winter is dotted with purples and fiery oranges and cool Granny Smith greens.
Last night it was paired with Sweet Potato Gnocchi and smiley-faced dumplings. White wine and grapefruit gin and tonics.
Ease into winter.
1/2 a red cabbage, thinly sliced or shredded
3 dried Turkish figs, sliced
3 dried pears, sliced
5 dried prunes, sliced
5 dried apricots, sliced
1/2 a Granny Smith apple, julienne
2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
pinch of cumin, to taste
pinch of sugar, to taste
salt & pepper, to taste
In a large bowl, soak the red cabbage with vinegar, salt and pepper. Let it sit at room temperature for at least two hours. This will allow the leaves to soften and lose their bitter taste. Drain about a tablespoon of the now-purple vinegar.
Add the rest of the ingredients and toss.