Purple Cabbage Salad with Eye Beans and Mandarin Oranges
Category: Salads
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple cabbage | 350g |
| Lemon juice | ½ lemon |
| Fine salt | 20g |
| Sugar | 20g |
| Black pepper | To taste |
| Eye beans (dried) | 200g |
| Parmigiano Reggiano DOP | 120g |
| Mandarins | 3 |
| Marjoram | A few sprigs |
| Millefiori honey | 20g |
| Extra virgin olive oil | 30g |
| Fine salt (for seasoning) | To taste |
Instructions
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Prepare the Eye Beans: Start by soaking the dried eye beans. Place them in a bowl, cover them with plenty of water, and let them soak for at least 12 hours. Once the soaking time has passed, drain and rinse the beans. Then, transfer them to a saucepan, add water, and bring to a boil. During the cooking process, you may need to skim off any foam that rises to the surface. Let the beans simmer for about 25-30 minutes, until they are tender but firm (not too crunchy or too soft). Afterward, drain and set the beans aside to cool in a bowl.
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Prepare the Purple Cabbage: While the beans are cooking, thinly slice the purple cabbage into strips. Place the cabbage in a large bowl and add salt, sugar, a pinch of black pepper, and the lemon juice. Stir everything together thoroughly, cover the bowl with plastic wrap, and refrigerate. Let the cabbage marinate in the fridge for at least 2 hours to allow the flavors to meld together.
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Prepare the Parmigiano: While the cabbage is marinating, heat a skillet over low heat. Add the Parmigiano Reggiano to the pan, allowing it to warm up without melting completely. The goal is to infuse the cheese with a stronger flavor, allowing it to sweat and become fragrant. Remove the cheese from the pan and set aside.
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Prepare the Mandarins: Peel the mandarins, removing all the white pith, and separate the segments. Place the segments in a bowl, ensuring that any excess juice is reserved for the dressing.
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Prepare the Dressing: In a separate small bowl, whisk together the reserved mandarin juice, honey, and olive oil. Add a pinch of salt to taste. This will create a smooth, honey-based dressing to tie all the flavors together.
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Assemble the Salad: Once the cabbage has marinated, drain any excess liquid and rinse it under cold water to remove the excess salt and sugar. Place the cabbage in a large salad bowl. Add the cooled eye beans, mandarin segments, and fresh marjoram leaves. Pour the prepared honey dressing over the ingredients and toss everything together gently to combine. Taste and adjust the seasoning with more salt and pepper if desired.
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Serve: Finally, sprinkle the salad with the fragrant Parmigiano Reggiano shavings. Serve immediately for a fresh and vibrant dish that’s full of flavor.
Tips for the Perfect Purple Cabbage Salad:
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Soaking the beans: Be sure to soak the beans for at least 12 hours before cooking to ensure they cook evenly and maintain their texture.
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Marinating the cabbage: The longer you marinate the cabbage, the more tender and flavorful it will become. If you have the time, allow it to sit in the fridge for up to 4 hours for even more depth of flavor.
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Adjust the sweetness: The honey in the dressing can be adjusted based on your personal preference. If you prefer a sweeter salad, you can increase the amount of honey. If you like a more savory flavor, you can add a little more salt or lemon juice.
This refreshing Purple Cabbage Salad with Eye Beans and Mandarin Oranges is a perfect balance of savory, sweet, and tangy, making it a versatile side dish for any occasion. The vibrant colors and complex flavors are sure to impress your guests, making this salad a delightful addition to your table.
