Pictures of green savoy cabbage growing in my vegetable garden.
CABBAGE AND AVOCADO SALAD
100 gr puy lentils
1 bay leaf
1 garlic clove, bashed
a few parsley stalks
1 tbsp olive oil
100 gr unsmoked bacon, chopped
1/2 small cabbage
2 avocados
sea salt and freshly ground black pepper
DRESSING
juice of 1/2 lemon
3 tbsp extra virgin olive oil
1 heaped tsp English mustard
1/2 tps sugar
serves 4
Put the lentils into a saucepan and cover with cold water. Bring to a boil, boil for one minute only, then drain. Return the lentils to the pan and pour on enough water to cover them by 1cm or so. Add the bay leaf, garlic and parsley stalks. Bring back to a very gentle simmer and cook slowly for 25 minutes, topping up with boiling water if need be, until tender but not mushy.
Meanwhile, heat the oil in a frying pan over medium heat and fry the bacon for a few minutes, until crisp. Leave to cool completely.
Whisk together the dressing ingredients, season and set aside.
Drain the lentils and discard the herbs and garlic. Toss with two tablespoons of the dressing, add a little more salt and pepper, and set aside to cool completely.
Bring a pan of salted water to a boil. Throw in the cabbage and cook for just 30 seconds or so, and no more than a minute, then drain in a colander and immediately refresh either by dunking it in a bowl of iced water or by holding the colander under a running cold tap. This will stop the cooking process and helps keep that brilliant green colour. Drain the cabbage again, then give it a whirl in a salad spinner to remove all the water.
When the cabbage and lentils are ready, peel and destone the avocados and cut the flesh into 2-3cm pieces. (Don't prepare the avocado ahead of time because it will discolour.) Gently toss the cabbage with the lentils, avocado and bacon. Divide between four plates, trickle over the remaining dressing and serve.
ENJOY !
