Jackson Pollack Salad

This week. ©Joyce Hays, Target Health Inc.

 

Two weeks ago. ©Joyce Hays, Target Health Inc.

 

Three weeks ago. ©Joyce Hays, Target Health Inc. 

 

Four weeks ago. ©Joyce Hays, Target Health Inc. 

 

Yummy salad; we ate this all weekend. ©Joyce Hays, Target Health Inc.

 

Ingredients

1/2 head red cabbage, shredded with mandolin

1/4 head green cabbage, shredded with mandolin

1 and 1/2 carrots, grated

2 heaping Tablespoons parsley, chopped

3 heaping Tablespoons dill, chopped

1 large shallot, chopped

3 large garlic cloves, pressed

1 pinch salt

1 pinch black pepper

1 pinch chili flakes (optional)

1/2 teaspoon agave

1/4 teaspoon Dijon mustard

4 Tablespoons apple cider vinegar

1/2 cup buttermilk

2 Tablespoons sour cream

4 Tablespoons Kraft mayonnaise

 

This salad has been evolving for ten years and will continue. The next time I make it, I will add 3 mashed anchovy fillets (mashed with the garlic cloves), instead of any salt. As well as being salty, the anchovies add that umami flavor. However, I promise you, that this iteration of the Jackson Pollock salad, will be filled with awesome flavors. ©Joyce Hays, Target Health Inc.

 

Directions

1. Do all cutting, shredding, slicing, chopping so everything is ready to add when needed.

 

Chopping the dill, parsley and shallot, at the same time. ©Joyce Hays, Target Health Inc.

 

I wouldn’t have the patience to do this salad without the mandolin, which I got at Williams-Sonoma. The cutting board under the mandolin is specially tempered clear glass. ©Joyce Hays, Target Health Inc.

 

I graduated from art school, before I went to Columbia Univ (grad & undergrad) and always wondered how I would combine my psychology credentials with the art degree. As the founder of THI and also of the ON TARGET newsletter, I guess that’s the combo. Anyway, I digress. I really love color, so when I had the chance to paint with veggies, as in this salad, I couldn’t resist the homage to Jackson Pollock, a wild genius, if there ever was one. I know he would’ve liked the idea and loved this salad.

©Joyce Hays, Target Health Inc.

 

2. Put the first five ingredients in a large salad serving bowl and toss well.

 

 

 

 

 

3. Put the next eleven ingredients in a smaller bowl, starting with the chopped shallot, and mix well

 

I added all the dressing ingredients to my large measuring cup. ©Joyce Hays, Target Health Inc.

 

Added the dressing and ready for 3 minutes of tossing all ingredients so well combined. ©Joyce Hays, Target Health Inc.

 

4. Having tossed well, refrigerate this salad for about 2 hours before serving, so all of the diverse flavors have a chance to mingle.

 

Oh, how good this combo was: very fresh shrimp (Whole Foods) sauteed in a little oil and garlic, with the Jackson Pollock salad; Yum! ©Joyce Hays, Target Health Inc.

 

This chardonnay was perfect for the seafood and JP salad at lunch and another meal of saut?ed chicken thighs & pears, with JP Salad. ©Joyce Hays, Target Health Inc.

 

Have a great week everyone!

Bon Appetit!

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