Crimson Salad

The glorious colours of this salad are so vibrant. Obviously the predominant colour is crimson, as the name suggests is the dark crimson red. This is brought by the ripe, red bell peppers. It’s then accentuated by the deeper raspberry or almost purple of the red cabbage. With the addition of fresh, green herbs bringing a wonderful contrast to the mix and highlighting the crimson even more. This combination makes the colour palette even more outstanding.

The first time I had this beautiful crimson salad was when we were invited to eat at a friend’s house. We had a wonderful grilled fish dinner and this was served as a side dish, along with rice. And I remember being taken by how pretty it looked.

The way the vegetables are cut is so simple and yet so clever, because it makes them look like flower petals – very delicate and really quite lovely. 

Edible flowers are on trend in expensive restaurants. They do look incredibly pretty. You can buy them yourself in some very upmarket outlets, but they are incredibly expensive for what they are really. This delightfully pretty salad may offer you an alternative.

Served on small plates as part of a mezze, Crimson Salad adds such colour, and decoration, and brings the table to life. 

The salad also tastes pretty good too with the beautiful sweetness of the Red Peppers and the slight peppery tones of the red cabbage which is also slightly sweet, against the backdrop of the wonderful fresh coriander. The addition of the ground fennel seeds in the dressing adds a delightful warm aniseed flavour to the mix which is really unusual and at the same time wonderfully pleasing.

ingredients

• 2 red peppers
• ¼ red cabbage
• small bunch fresh coriander – stalks removed and leaves finely sliced
• 1 tbsp fennel seeds – finely ground
• 2 tbsp white vinegar
• 1 tbsp olive oil
• salt and pepper

First make the salad dressing

In a small bowl combine the fennel seeds, white vinegar and olive oil. Then season with salt and pepper. 

The way the vegetables are cut for the Crimson Salad is really important

Cut the red pepper in half and remove the stalk and the seeds.  Then, cut them into 1cm strips. 

Slice the strips of pepper diagonally to form diamonds

Each strip then needs cutting diagonally at 1cm spacing to form small diamond shapes, these look just like petals when they’re in the salad bowl.

Remove the core of the cabbage leaves

Remove the core (the hard centre strip) from the red cabbage.

Then cut the cabbage leaves into 0.5cm strips.

Cut more diamonds

Now, cut each strip diagonally at 0.5cm spacing again to form diamonds.

Mix the red peppers and red cabbage

In a large bowl combine the red peppers, red cabbage.

Drizzle the salad dressing over and mix in

Add the salad dressing to your beautiful crimson confetti and mix well.

Fresh herbs are added to the crimson salad

Add the fresh coriander,just before serving and mix well.

The coriander adds definition and contrast to the fantastic colours of the salad and if you add it too soon the salad dressing could cause the herb to wilt and lose its look of freshness.

Crimson Salad is a feast for the eye as well as well as the taste buds

Served in small individual bowls, Crimson Salad adds both colour and decoration to the table. A feast for the eyes as well as the taste buds.

I hope you enjoy this recipe