Recipe: Bittersweet Salad with Cabbage Microgreens

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Makes:  1-2 Servings

Dressing:

• 1/2 cup of blood orange juice
• 1/4 cup of maple syrup
• 2 T lemon juice

Salad:

• 1 small radicchio, washed and torn into bite-sized pieces
• 1/2 cup of very thinly sliced purple cabbage
• 1/4 small red onion, finely chopped
• 3 radishes, sliced and then cut into thin slivers
• 1/2 cup fresh cut Hamama Cabbage Microgreens
• 1 T olive oil
• salt and pepper to taste
• 1 blood orange, peeled and white pith removed; segmented
• 1/3 cup of ricotta cheese
• 1/4 cup of pomegranate seeds
• 1/4 cup of pine nuts, toasted

For the Dressing:

1. Combine all ingredients in a small saucepan and bring to a light simmer. Leave to reduce for 20-25 minutes until you have about 4 T of a thick syrup. Set aside and allow to cool down. 

For the Salad:

1. Place the radicchio, cabbage, onion, radish and microgreens in a mixing bowl. Add the olive oil, salt, pepper and gently toss. Place on a serving dish and dot with small spoonfuls of ricotta cheese. Drizzle with the blood orange syrup and top with the pine nuts and pomegranate seeds.