cabbage + clementines + nuts {salad}

As he does every year, Domenico planted way too many cabbages in our garden this August. But where we used to err on the side of too many of one kind, at least Domenico now tries to branch out, planting new varieties every year. This means that not only do I get to play around with different types, it also results in not everything being ready to pick all at once.

This week’s current crop and new entry is a type of Chinese cabbage. It has thrived,  and I’m actually sorry that Domenico only planted six heads. It’s oblong and tightly packed, and so tender that I’ve just been using it in salads. But unlike other types of cabbage, which I certainly use for coleslaw, this type is not tough at all and also has a strong peppery bite.

That pepper note has been inspiring  me to use it to make salads with sweet and/or nutty ingredients. Last week, after slicing up a half a head, I tossed it with clementine segments and roughly chopped macadamia nuts.

And to answer your question, no, macadamia nuts are not easy to find in Italy. They were a delicious gift from clients who were visiting Rome from Hawaii. Nice gift, right? And who knew they made a great topping on salad?

In keeping with the nutty theme, I dressed the salad with a mixture of fruity olive oil, lemon juice and just a bit of deep green toasted pumpkin seed oil. Do you ever use it? You should. It’s not easy to find, and goes rancid rather quickly, but if you have access to it, buy it. It’s rich toasty taste is divine on robust salads like this one.

One other thing to note: this is a very pretty salad. The pale green of the cabbage with the contrast of the clementine is just gorgeous. It’s also a very crunchy and refreshing end to a meal. Both of which means you should definitely be bookmarking this recipe for Thanksgiving. Because, well, it can’t all be starch and gravy, right?

chinese cabbage salad with clementine and nuts
(serves 4 as side dish)

1/2 large head of chinese cabbage
2 clementines
1/3 cup toasted, salted macadamia nuts (or hazelnuts)
salt
pepper

dressing:
2 tablespoons fruity olive oil
1 tablespoon toasted pumpkin seed oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice

Slice the cabbage finely and lay on platter.
Top with peeled and sectioned clementine. (remove seeds if they have them)
Chop the macadamia nuts roughly with a knife, and sprinkle them on top.

Mix the ingredients for the dressing in a small bowl or jar and drizzle on top. Season with salt and pepper to taste. Mix and serve.