All good things should have a name and food is no exception. Feast your eyes on The Hendrix, a purple salad, a beautiful mess of cabbage, grape, red onion, radish and apples topped off with a roasted grape balsamic vinaigrette that adds a tarty sour flavor this perfect summer salad. En español también.
Iwas one of those children that named EVERYTHING. All my stuffed animals had names and back stories. I think it was overcompensating my jealousy of my younger sister’s imaginary family, not just an imaginary friend, an entire 12 member family. I didn’t even have one imaginary friend and I was mad about it. I named things all the way up to my first car, who is still fondly known amongst friends and family as Farrah. All good things need a name, and food is no different. I feel like I need some lion king music and a salad master to present this purple salad goddess: The Hendrix, a big beautiful mess of cabbage, radish, apple, red onion and balsamic roasted grapes.
In a few weeks time MASA will be hosting a chicken wings party. It’s summer time and we are feeling nostalgic for a backyard barbecue, and an excuse to drink good beer at 3pm. We knew a variety of wings and some old-fashioned macaroni and cheese would fill out the fat part of our ‘merica love but we also wanted a creative and sophisticated summer salad to bring the class meter back up from all the pure unadulterated wing consumption that will most definitely happen. The food is going to look something like this:
The Hendrix was inspired in part by the aesthetic of a recipe by Fergus Henderson’s red salad published over at Food52. I love the simplicity of just three ingredients and the ballsiness of a single-colored salad. But the raw beetroot makes my nostrils snarl just a little bit. So I replaced the focal point from deep red beets with some beautiful roasted grapes and built the salad from there.
To make this salad you will need the following:
- 1 medium sized red cabbage
- 1 medium red onion
- 4 radishes
- 1/4 pound of grapes
- 1 red apple
- Juice from half a lemon (optional)
- 1/4 cup balsamic vinegar
- 1/4 cup apple cider vinegar, or red wine vinegar depending on preference
- teaspoon of soy sauce
Preheat your oven to 250 degrees and begin prepping your ingredients. With the exception of the grapes, all the other veggies should be very thinly sliced. Reserve the cabbage and onion in separate bowls of cold water. This will smooth out the taste and texture of the cabbage and keep the onions from turning bitter. Pour lemon juice over apple so they don’t brown.
If, like me, you are living in Argentina you aren’t going to find seedless grapes. Chop seeds in half and pull out seeds. It’s a laborious task but very worth it. Place chopped side up on a baking sheet and drizzle with balsamic vinegar. Roast in the oven 15-20 minutes or until they have slightly shriveled and caramelized. Reserve grapes and their juices in a bowl, add red wine vinegar, soy sauce and additional balsamic vinegar for the dressing. If you have some time, let grapes mixture sit for about 10 minutes so the dressing can really absorb the tart before tossing the salad together. It’s the roasted grapes that really complete the salad, giving it a sweet and sour flavor, and adding some softness to the crunchy textures of the cabbage and apple.