Autunnale Recipe

Trim the fennel: remove stalks and fronds (reserve a few fronds for garnish if desired). Cut the bulb in half lengthwise, remove core if very tough, then thinly slice crosswise to yield about 1½ cups.

Thinly slice the purple cabbage: remove any damaged outer leaves, halve and core if needed, then slice very thin (use a mandoline or sharp knife) to yield about 3 cups. Transfer sliced cabbage to a large mixing bowl.

Remove pomegranate arils: halve the pomegranate and remove arils by hand or tap out with a spoon into a bowl. Measure 1 cup of arils and set aside.

Roughly chop parsley and toast nuts (if using): in a small dry skillet over medium heat, toast walnuts or almonds 3–4 minutes until fragrant, shaking pan; let cool and roughly chop if using larger pieces.

Combine and Emulsify

In a small jar or bowl, combine 6 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp fresh lemon juice, and 1/2 tsp minced garlic. Add 1/4 tsp salt and 1/8 tsp black pepper. Secure lid and shake vigorously until dressing is smooth and slightly thickened, or whisk vigorously for 30 seconds.

Taste and adjust: taste the dressing and adjust balance — add up to 1 tsp honey for more sweetness, or a pinch more salt or 1/2 tsp extra vinegar if it needs more brightness.

Dress the base: pour about 3 tablespoons of the honey Dijon dressing over the bowl with sliced cabbage and fennel. Toss gently with tongs to evenly coat. Let sit 3–5 minutes to soften the cabbage slightly and allow flavors to marry.

Add pomegranate and herbs: sprinkle the 1 cup pomegranate arils and 2 tbsp chopped parsley over the dressed vegetables. Gently fold to combine.

Finish with cheese and nuts: scatter 3 oz crumbled feta evenly over the salad and sprinkle the toasted 1/2 cup nuts. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, then toss lightly once or twice to distribute (reserve some feta and arils to garnish, if desired).

Plate and garnish: transfer salad to a serving platter or divide among plates. Drizzle an extra teaspoon of dressing over each portion if desired and garnish with reserved fennel fronds and additional pomegranate arils for color.