Colour blocking has been “in” from a fashion perspective for a while. When we went to Babylonstoren last year, I discovered that they take a similar approach to their juices, salads and salad dressings.
Anyway, in advance of Christmas, and for some reason, being fresh out of salad greens, I thought I’d do a red salad. Here is my first effort:
This salad was very simple, and comprised just what I could lay my hands on from the garden and fridge: strawberries, plums, pickled red peppers, red onion and beetroot. The greenery included basil leaves, chopped chives, the few remaining salad leaves and a couple of green beans (we had a few that needed picking). These were arranged on a platter which was drizzled with a local balsamic style vinegar made from Cabernet Sauvignon grapes, and olive oil.
We were so delighted with the result, that it seemed appropriate to include a red salad as part of our Christmas menu – particularly given that the Christmas tree didn’t feature anything red this year – but with a couple of variations.
This time round, I gave the salad a bit more thought and in addition to using a large, white platter, it included beetroot which had been marinated in balsamic vinegar and olive oil for three days, plums, pickled peppers, balsamic roasted red onions and a red cabbage salad. The last two from our garden.
It was a hit!
Then, last night, with a good crop of red cabbage, the weather far too hot to do a stir fry, and not being fond of coleslaw, I decided to try a more limited version of the red salad:
This salad consisted of red cabbage and red onions, as well as plums. I took a slightly different approach this time, and blanched the shredded cabbage and sliced onions by pouring a kettle of boiling water over them and then refreshing them under cold running water.
These, together with the fresh, sliced plums, were dressed with a good glug of olive oil and a sprinkling of the same fabulous vinegar from Willow Creek, salt and freshly ground pepper and topped with plum slices. This is lighter than Italian Balsamic vinegar and seems to be lower in acidity and also has a slightly sweeter flavour and seems to work particularly well with the pepperiness of the raw red cabbage and onion.
© Fiona’s Favourites