Colors, always colors ! It has become a game when I’m, at dawn, visiting the market stalls even under cold temperatures. Even tought it’s still very dark and you need small light to see better, I love to fsearch for all those seasonal fruits and veggies and I imagine then easily in advance their color combination in my plate. Root veggies and cabbages turn out to be good-looking, pumpkins and other squash are competing with their Fall colors, one small color detail becomes the link of an entire color palette in a serving plate…Look closer, it’s just beautiful and really rewarding ! And I do not forget all the virtues of those ingredients, especially after the Holiday Season: red cabbage is a real helper and good friend of your bowel, as well as loaded with iron. Fennel and radishes are also good for stimulating the digestion. I’ve already published a lemon curd recipe on my blog. This one is slightly different to be mixed with all the other salad elements. Ingredients: For the salad:
- 1 small red cabbage, cleaned of its first leaves and then sliced thinly
- 1 fennel bulb, cleaned and sliced thinly
- 1 pink winter radis (or black), peeled and sliced thinly with a mandoline
- 1 large handful pumpkin seeds
- 1 large handful parsley leaves, chopped
- Guérande salt and pepper
- 2 tbsp olive oil
- the juice of one lemon
For the lemon curd:
- 1/4 cup soy milk
- 1/8 cup water
- 1/2 tbsp corn starch
- 3 tbsp lemon juice
- 1 tbsp lime juice
- 2.5 tbsp butter or vegan margarine
- 3 tbsp agave syrup
Recipe:
- Mix well the water, the soy milk and the corn starch so there are no lumps left
- On low heat, mix the soy milk and the agave syrup
- Add, while stirring, the lemon juice and the mixture with corn starch
- Add the butter and keep on stirring
- Stop when bubbles start to appear and when the mixture is thicker (no too thick); Remove from the heat and set aside
- In your plates, mix the cabbage, the fennel, radish, seeds and parsley
- Drizzle with olive oil and lemon juice as well as lemon curd
- Season to taste
Enjoy !