For some time I've been nagging Barrett (he's the techie one) to add a "From the Archives" feature to our sidebar. You know the kind: a little box on the side that shows our newer readers what great recipes they may have missed in the past. But Barrett has this thing called "Work" which seems to take an inordinate amount of his attention. And he has remained immune to nagging. Last weekend I wrote him to say that I was about to use up a half head of Savoy cabbage in his Cabbage and Lentil Salad. "Which one is that?" he wrote back.
So obviously it's not just our readers who could stand to be reminded of some of the good recipes in our archives.
The beauty of this salad is not immediately apparent. Yes, that's an ugly photo and it's not just because I was in a hurry and didn't take the time to plate it properly. The beauty is in the mix of flavours and textures. Nubby lentils and chewy cabbage. Sharp raw garlic and sweet softened onions and garlic. Then there is the way the cumin compliments the cabbage and the onions, giving them a spicy bite. The first time I made the salad (back in 2003, how time does fly) I thought it was better hot. But it's also delicious cold as a lunch the day after you make it. Basically it's good no matter how you eat it. So go back and read the archive, give it a try. Beautiful deep green Savoy cabbages are in season and we can all use the vitamins to combat the coming cold season.
Note: Barrett's brilliant compromise on the From the Archives issue is that we should try to create a Sunday feature where we try each other's recipes. Watch this space for more peer reviews!