As summer kisses us with its fresh rays, and the longest day of the year is a mere many hours of daylight away, it’s time for something bright, something refreshing, and something re-done to suit a Bubble Child’s palate.
Working at Gottino, the popular Italian wine bar and small plates bistro in Greenwich Village, our menu changed frequently, but there were a select few items that never missed that page: one being the Cavoletti e Pecorino salad. This uplifting salad was a vertical stack of shaved raw brussel sprouts, olive oil, sea salt, ground black pepper, and then walnuts and pecorino cheese. Two no-nos for Bubble Children with strong dairy and nut allergies.
Here is the salad re-invented, measured out, and made delicious for you and your Bubble Children to enjoy.
6 cups shredded green cabbage (using mandolin or thin knife cuts)
3 tbs. extra virgin olive oil
6 tbs. whole flax seeds
1 tsp. fine sea salt (fleur de sel or sel de guerande preferred)
ground black pepper, to taste (about 1/4 tsp.)
Preparation time: 2 minutes
- Toss all ingredients in large bowl until evenly coated with oil.
- Serve into four small bowls, stacking salad as vertically as you can.
It’s delicious. Aren’t you glad you didn’t pay 8 bucks for it?