A winter salad of kale, rad cabbage, fennel, parsley, apples, dried apricots and vinaigrette that served as lunch earlier this week. So, so good. I’m all about winter salads right now. So as not to appear too virtuous, I should probably mention that I followed this meal up, about a half hour later, with a big spoonful of leftover chocolate icing. But the two kind of cancel each other out, yes?
What’s cooking in your kitchen this week?