picnic
pleasures
1/2 small red cabbage, trimmed, cored and shredded (about 6 cups) 1/2 small green cabbage, trimmed, cored and shredded (about 6 cups) 1 tablespoon kosher salt, plus more to taste 1/2 bunch fresh kale, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed) 1/4 cup apple cider vinegar 1 tablespoon Dijon or other fancy mustard (locally-made Lusty Monk brand comes to mind) 1/2 teaspoon cumin, ground 1/4 cup olive oil 1/2 cup toasted pecans, chopped Black pepper, freshly ground In a large bowl, toss shredded red and green cabbage with salt. Transfer cabbage to a colander (I like to use a salad spinner so you can see how much water comes out—more than you might think!) and let it drain for two hours. This helps to ensure crispy slaw. After well drained, you can rinse the cabbage if it tastes too salty—it won’t soak the water back up during a rinse. Put the cabbage into a large bowl and add the kale. In a medium bowl, whisk the vinegar, mustard and cumin together. Add the oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the toasted pecans. Season with pepper. Wheat Berry and Barley Salad INSPIRED BY ROBIN’S KITCHEN at the Harwood Art Center in Albuquerque, www.robins kitchen.net The first time I ate a cousin of this salad I was pleasantly full for hours—fair warning if you’re planning on eating a main course as well. Find a delicious variation of hearty grains, herbs and lemon at Robin’s Kitchen. 1 cup wheat berries 1 cup pearl barley 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 6 scallions, chopped fine 1 1/2 cups corn, cooked (optional) 1 pint vine-ripened cherry tomatoes, halved 1/2 cup fresh chives, chopped 1 tablespoon lemon juice Bring a large kettle of salted water to a boil, then add wheat berries and cook at a slow boil for 30 minutes. Add the barley and cook grains another 40 minutes. At our altitude all hard grains take longer than you think—taste after the time window is up and keep going until they are done. While the grains are cooking, in a large bowl stir together garlic paste, vinegar and oil. Drain grains well and add to garlic mixture. Toss mixture well and cool. Add scallions, corn, tomatoes, chives, lemon juice, salt and pepper to taste and toss well. Chill up to one day before serving at room temperature.
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(Cheater’s) Muffaletta If you haven't tried a muffaletta sandwich before, there is no time like spring. This New Orleans classic is best after aging for a day under heavy weights (yes, really.) It’s kind of like a cold-pressed panino of meaty cheesy goodness. For picnic efficiency, we’re saving time by not making the olive spread or the vinaigrette from scratch. 1 pound round bread loaf, 3 to 4 inches high 1 cup jarred olive salad (often labeled “Italian olive salad”) 1/2 cup red wine vinaigrette, the best you can buy 1/4 pound prosciutto 1/4 pound sandwich pepperoni 1/4 pound Genoa salami 1/4 pound provolone cheese 1 large ball fresh mozzarella, sliced thinly 1 medium red onion, sliced thinly 1 jar roasted red peppers in water 1 jar artichoke hearts, drained and chopped A few handfuls of fresh arugula or spinach Fresh basil leaves Cut the bread in half horizontally, then hollow out top and bottom space for all the fillings. Smear olive salad over the bread bottom and top. Begin layering the ingredients with a periodic drizzle of the red wine vinaigrette: meats, provolone, onion, lettuce, artichoke hearts, basil leaves, roasted red peppers, fresh mozzarella, remaining olive salad. Put the top of the bread on without spilling everything, then wrap the muffuletta tightly in plastic wrap—very, very tightly. Place in refrigerator and weigh it down with a cast iron pan, and let set up to a full day. FOR MORE DELICIOUS PICNIC wwwediblesantafe.com
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