Gay Cook’s Red Cabbage, Cauliflower and  Butternut Squash Salad 

This recipe was printed in The Millstone last summer. I used to make this the salad often when I was working in Paris. The joy of the salad is it offers a chance to interchange the vegetables with the new ones appearing in our local markets.  I exchanged celeriac with lightly cooked cauliflower and new winter squash with the carrots and exchanged red cabbage with the beets.

 Makes 5 – 6 servings

Cabbage

•  1/4 red cabbage, white core removed, thinly sliced
• 1 tbsp (15 ml) balsamic  vinegar or to taste
• 1 tbsp (15 ml) olive oil
• 3 green onions, thinly sliced
• Salt and pepper to taste

1. Thinly shred the cabbage into very thin slices use a sharp knife or mandolin.
2. Stir in vinegar, oil and onion.
3. Season with salt and pepper to taste.

Squash

•  1 small butternut or buttercup squash, cut in half or quarters
• Juice of 1Ž2 orange
• 2 tbsp (30 ml) olive oil
• 1 tsp (5 ml) maple syrup
• 1 tsp (5 ml) salt or to taste
• 3 tbsp (45 ml) finely chopped fresh mint

1. Cut away the squash skin and remove any pulp.
2. Grate the squash on medium-size grater and place in bowl.
3. Season with orange juice, olive oil, syrup or sugar, salt andmint or chivesfinely chopped fresh dill, mint or chives.

Cauliflower

•  1/2 medium-sized cauliflower, trim off stem and cut into florets
• 1 tbsp (15 ml) Dijon mustard.
• 1 tbsp (15 ml) white wine vinegar
• 2 to 3 tbsp (30 ml) finely chopped fresh chives
• Salt and pepper and pinch sugar
• 1 head of leaf or butter lettuce, washed and chilled
• Several parsley leaves or watercress stems for garnish

1. Place cauliflower in food processor and puree or pulse on and off until cauliflower is in very small pieces but do not over process to make the cauliflower pureed. Place in a bowl. Stir in mustard, vinegar, oil, chives and season to taste.
2. Wash lettuce and place in lettuce spinner to remove any water.
3. Separate 5 leaves from the lettuce head.
4. Remove tough end of leaves

To serve, on serving plate or 5 individual plates, place lettuce leaves on centre part of serving plate or 3 small leaves on each individual plate. Vegetables are best served at room temperature. Spoon the cauliflower, red cabbage and squash in individual piles on the lettuce leaves.  Garnish plate with small bunch of parsley stems or watercress stems.