Fall Salad: Cabbage, Fennel, Manchego & Candied Pepitas

Name: Fall Salad: Cabbage, Fennel, Manchego & Candied Pepitas
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Shallots (1/4 cup finely minced shallot); ¼ cup White Balsamic Vinegar (1/4 cup white balsamic vinegar); 1 pinch Orange Juice (juice of one orange); ½ tsp Table Salt (1/2 teaspoon salt); ⅓ cup Extra Virgin Olive Oil (1/3 to 1/2 cup extra-virgin olive oil — up to 0.5); ¼ piece Cabbage (1/4 to 1/2 head of cabbage, thinly sliced — up to 0.5); 1 piece Fennel Seed (1 head fennel, thinly sliced); 3 pieces Scallion (3 to 4 scallions, white and light green parts, thinly sliced — up to 4); 1 pinch Baby Kale (a few handfuls of other greens: baby kale, arugula, whatever looks good); 0 pieces Pumpkin Seeds (candied pepitas, optional) — optional; 0 pieces Manchego Cheese (shaved Manchego to taste); 0 pieces Black Pepper (fresh cracked pepper to taste)

Fall Salad: Cabbage, Fennel, Manchego & Candied Pepitas - Salad (American)

30 minAmerican

Servings4

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Vegetarian
Dairy Free
Pescatarian
Egg Free

Steps

1Make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
2In a large bowl, combine the cabbage, fennel, scallions, greens, candied pepitas, shaved Manchego, and pepper. Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.