Bon Appetit November 2015
The BA recipe is actually Lettuce Cups but I thought we could give this a try using the green cabbage in this week’s share. It will certainly be crunchy! You could soften the cabbage leaves a bit by dipping each leaf in simmering water for a minute.
1/4 cup Apple Cider Vinegar
2 TB White Wine Vinegar
1 TB Kosher Salt
1/2 cup Water
1/2 Fennel Bulb, thinly sliced
Daikon, washed and thinly sliced - you probably will only need about 1/3 of the daikon
1 thinly sliced Shallot OR use just a bit of thinly sliced Onion from your share
1/3 cup Buttermilk
1/3 cup Plain Yogurt
1 TB Lemon Juice
Salt and Pepper
Cabbage Leaves, separated
1/2 cup Cilantro Leaves with tender stems
1/4 cup Mint leaves Or Parsley from this week’s Share
To make pickled veggies: combine vinegars, salt and water in a large bowl. Add the fennel, daikon, shallot or onion to the pickling mix and let sit for 10 minutes then drain. For the dressing: mix the buttermilk, yogurt, and lemon juice. Season with salt and pepper. Spoon a bit of the dressing onto the cabbage leaves, top with pickled vegetables and garnish with cilantro and mint leaves.