Searching for the perfect reddish pink salad to serve your “gay-wedding” guests? Seek no further. With most of the blue states and every single rhetoric instructor ever chuckling over the Supreme Court transcripts for two cases challenging the Defense of Marriage Act of 1996, it’s clear we need to celebrate with something simple and sassy, something that waves the colors and is topped with a veil of crème fraîche.
I vow love for this early spring salad: love, love love. It’s my take on downtown restaurant Belly‘s tangled beet salad. I’ve loved her since the day I met her — only a week or two after the restaurant opened. It was a little unusual, I’ll admit, for one so carnivorous to love, really, what amounted to a pile of leaves, but we weren’t committed to traditional and outdated definitions of marriage, only fearing the censure of the courts. So we capered about, rejoicing in our newly minted promise to be true. We occasionally faced tough times, sometimes united in furtive silence, sometimes daringly holding hands in front of our close friends.
And being progressive and the sharing type, I’m opening up this relationship to you. You can thank me in your champagne toast.
Keep in mind that she’s a local girl. You can pick her up in the markets this weekend. Some tender, nubile cabbages are ready now, or you might have a wizened old specimen hanging out in your crisper — I don’t judge. Beets are also a great storage crop, so I hope you have some left or can get some larger ones at the market. You made some berry vinegar last year, right? This salad cries out for the special combination of sweet berries with vinegar, and I even add more fruitiness with a splash of pickled cherry juice. Spearmint and fennel fronds are up in gardens right now; you might skip the fennel but don’t omit the mint.
Crème fraîche, which is essential to serve on the side, is stupidly easy to make with some cream and buttermilk. Don’t you dare buy it. Recipe below.
So if you think we shouldn’t legislate love and really want to move forward, this salad is really a perfect way to celebrate spring, when the world is mud-luscious, and the queer old balloonman whistles far and wee.
Beet and Cabbage Salad with Mint, Fennel, and Crème Fraîche
- 1/2 small head of red cabbage, or quarter head if larger (aim for 5-6 cups of shreds)
- 1 medium dark red beet (3-4-inch diameter)
- 3-4 shallots, sliced very thinly
- 2 teaspoons kosher salt
- 2 tablespoons capers, rinsed (salt-cured are better than brined)
- 2 tablespoons fruity olive oil
- 2 tablespoons berry vinegar (substitute balsamic)
- splash of pickled cherry juice or cranberry juice, if you have it
- handful of spearmint, leaves rolled up and sliced finely in chiffonade
- fennel frond tips, torn into little pieces
- 1/2 cup or more crème fraîche
Shred the cabbage as finely as you can with a knife. Do the same with the shallots, then soak shallot shreds in cold water for 5-10 minutes to remove some of the strong flavor. Drain. Using a box grater, grate the beet. Toss vegetables with the salt and capers, and set aside for 15-30 minutes. Whisk together the oil and vinegar, and add to shreds. Just before serving, add the splash of juice, then top bowl with a chiffonade of spearmint and little fennel frond bits. Serve with a generous dollop of crème fraîche for each serving.
Makes 1.25 pints.
- 1 pint freshest, most organic, lovely heavy cream you can find
- 1/4 cup buttermilk
- 1 quart-sized jar (pint is too small)
Plan ahead several days before serving, as it takes time to set up. In the gloomy, rainy PNW, it often takes mine three days, but I like it thick and tangy.
Mix together cream and buttermilk in a sterilized jar. Cover with cheesecloth and let sit on the counter for anywhere from 1-3 days, depending on how thick you want the final product. The longer you wait, the stronger the flavor. Don’t bother mixing it, as it will even out over time and get a uniform thickness. Refrigerate and enjoy with soups, salads, or desserts.