Cabbage salad with oranges & lemons

Fight Scurvy - Eat More Citrus! Is this week s cooking theme over at I Heart Cooking Clubs.
They say'"I find it somewhat amazing that encased in thick, pebbly skins you can find such bright, juicy, glorious bursting fruit! It's like a hit of sunshine for those of us stuck in cold, blustery parts of the world this time of year."
And This salad really whas a hit of sunshine combined with the best of winter produce: cabbage. I bought this lovely Savoy cabbage as Tessa suggested. I added in some extra walnuts.I can't hardly wait for summer to come....
Last friday they also announced our new featured chef for the comming six months. It is Rick Bayless Who's comfort zone is MEXICAN. That surely isn't mine, but i'll just dive in with the rest of the club and maybe after six months i will love it.

Tessa Kiros says, " A soft cabbage like savoy is best here, as the dressing will happily cling to it. You can easily add other ingredients - sometimes i sprinkle in some crushed dried mint or freshly chopped parsley, ground coriander seeds or caraway seeds(although not for my childeren, who say they look like 'gogos'- a word we used in South Africa for something small and insecty). Finely sliced fennel and coarsely grated carrots are also good, and you could use some beautiful purple cabbage for extra colour. It is also lovely with a peeled, cored and chopped apple tossed trough.
Walnuts are great, too. I normally use blood oranges, but, when they are out of season, orange oranges are fine- just make sure that they are bright, sweet and at their very best."

Cabbage salad with oranges & Lemons
Tessa Kiros, Apples for jam

Serves 6

400G (14Oz) finely sliced cabbage
2 smallish leafy celery stalks, finely sliced
2 whole oranges
Ground chili, to serve

Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
½teaspoon dried oregano, crushed through your fingers

Put the cabbage in a large bowl, sprinkle with 1 teaspoon of salt and cover with cold water. Leave to soak for an hour or so. This will help draw away any acid from the cabbage. Drain, rinse and put it in your serving bowl with the celery. Cut the skin and all the pith from the oranges. Slice the oranges into fine wheels(picking out any seeds) and add to the cabbage.
For the dressing, lightly whisk the oil, lemon juice, balsamic vinegar and oregano together. Season with salt and pepper and pour over the cabbage. Mix trough well. Let it settle, then mix trough a few more times so that the cabbage is completely coated. Toss trough a sprinkling of groung chilli just before serving, or pass it around separately for those who want it.
Serve in winter(when cabbage is at its best) with roast pork or chicken, or in summer with barbecued meats.

Daring cooks june 2011: Potato salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Last week tuesday the new herring season started in the netherlands, and as always it got kicked of with a fish auction. The profit of the first barrel at the auction is going to an charrity( a different one every year). After that the dutch people go mad for this fresh raw herrings. So thats why i decided to make an potatosalad with raw fish in it and it was delicious. If you like to know more about the duth herring look here and here.
An herring contains the following vitamins:A1, B1, B2, B6, B12, C, D en E and is a good source for omega-3.

"A dutch"Potato salad with herring and red bellpepper
Original recipe can be found hereservings: 4

Ingredients:
1 pound(1/2kg)small potatoes
8 slices whole-wheat bread
1 jar roasted red pell peppers preserved in water, drained
4 raw herring, skinned and deboned
fresh chives
Lettuce(use any kind you like, i used crisphead)

for the dressing:
3 spoons light mayonaise
3 spoons yoghurt
1 spoon white winevinegar
salt and pepper

1.Peel the potatoes and boil them till tender but not to soft, let them cool completly.
2.Toast the bread.
3.Drain the bell pepper and cut in small pieces.
4.Clean the fish(i had mine cleaned at the market)and cut into a 0,25/0,50inch pieces.
5.Cut/chop the chives into small pieces.
6.make the dressing: mixx together the mayonaise,yoghurt and the vinegar. Add salt and pepper to taste.
7.Put the lettuce on one big plate or divide on 4 smaller plates to make induvidual potions.
8.Whisk together the cooled potatoes, pepper, herring, chives and the dressing. put the salat on the plate you made already.
9. Garnish with some chives.

Jami thank you for this great and healty challenge!