Salad Rouge (SF)

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Salad Rouge

 

 

1 1/2 cups finely shredded red cabbage

one 310 g (11 oz) can red kidney beans, rinsed and drained

150 g (5 1/3 oz) cooked beetroot, peeled and cubed (-OR- canned)

4 tsp olive oil

4 tsp white wine -OR- tarragon vinegar

1 teaspoon ground cumin

salt and freshly ground black pepper to taste

1 small radicchio -OR- other red-leaf lettuce

1 small Spanish onion, sliced

 

 

1. Combine cabbage, beans and beetroot in a serving bowl.

 

2. Toss through combined oil, vinegar, cumin and seasonings. Mix well.

 

3. Line a shallow serving dish with lettuce leaves. Pile the salad in

the centre.Top with onion. Serve as a meal accompaniment or light meal

in itself.

 

 

NOTE: This salad is especially good if prepare in advance to allow the

flavours to develop. Do not prepare the lettuce until just before

serving.

 

 

Serves 4 to 6.