Jake Des Voignes, Local: Mission Eatery
This recipe appears in CUESA’s Chef Market Basket, a complete dinner kit with three recipes and all the ingredients you need to cook them, fresh from the Ferry Plaza Farmers Market. Learn more.
Serves 2 or 3
3 tablespoons apple cider vinegar
4 tablespoons olive oil
Salt and black pepper, to taste
1 small head Napa cabbage, thinly sliced across the rib
2 watermelon radishes, thinly sliced
½ pomegranate, seeded
½ bunch mint, torn
2 Fuji apples, cored and thinly sliced
¼ cup grated hard goat cheese (such as Capricious)
1. In a measuring cup or small bowl, mix the vinegar, olive oil, salt, and pepper.
2. In a large bowl, mix the cabbage, radishes, pomegranate seeds, mint, and apples. Cut the apples last to avoid browning.
3. Pour the dressing over the salad and mix well. Taste, adjust the seasoning, and serve immediately. Top each serving with grated cheese.
Photo by Good Eggs.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »