This cool, crunchy, savory salad makes good use of sturdy summer veggies.
Prep time: 20 minutes
2 small fennel bulbs (about 1 cup when shredded)
1/2 head arrowhead cabbage (about 2 cups when shredded)
1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped
4 small or 2 large carrots (about 1 cup when shredded)
1 cup chopped basil
2 tablespoons minced fresh sage
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Freshly-ground black pepper
Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots. Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil. Serve, sprinkling with feta and black pepper.
Photos and recipe by Tod Dimmick