Cabbage, Mandarin and Walnut Salad – Italy and Southern France

This seasonal salad can be made using either traditional or Savoy cabbage. You could add raisins as well.

3 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 teaspoon red wine vinegar
1 tablespoon mandarin juice
1/2 head medium sized cabbage, finely shredded
2 to 3 mandarins, peeled, segmented, and cut in half
1/4 cup walnuts, toasted and chopped
1 green onion, white only, minced salt and pepper to taste

In a bowl, combine the olive oil, the two vinegars, and the mandarin juice. Add the cabbage, mandarin pieces, walnuts and the onion and toss well.

Serves 4

Portuguese Kale, Potato, and Sausage Soup

This is an excellent soup to serve November – March when kale is at is best and other greens are scarce.

1/2 pound kale, stemmed
1/2 pound chorizo or other spicy (or mild) sausage
3 red potatoes, each about the size of an orange, cut into several pieces
4 cups chicken broth
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Mince the kale and set aside. Prick the sausages with a fork in several places and simmer in a small pot of water for 15 minutes. Drain and cut into thin slices. Set aside.

Boil the potatoes in the chicken broth until easily pierced with a fork, about 15 minutes. Puree the potatoes with a little of the broth – you should have a thick paste -stir back into the broth. Add the kale and simmer until the kale is tender, about 5 minutes. Add the sausage and season with salt and pepper.

Serves 4