Red Cabbage, Apple and Fennel Salad

Making this recipe is as easy as falling off a bike.

I should know, because I have literally fallen off a bike.  And I’m not talking about when I was a kid.

Long ago, back when we were able to leave our homes and get on one of those, what do you call them?  Oh, yeah.  Planes.  Tim and I took a trip to Bermuda.  It was a  magical place and time when you could see another person without sealing yourself in a ziplock baggie and diving into a ditch to maintain social distance.  We were staying at a hotel with many other people, all walking around unafraid of touching elevator buttons or doorknobs. It was further out on the island and the only way to get around was to rent mopeds since they didn’t allow those things that you ride in with four wheels…um cars?  Yep, cars, on the roads.

At the rental place, they made everyone take a “test”  by riding around a small course before they allowed you to rent.  Tim went first and aced it.  When my turn came, I tried to explain to the guy that the last bike I had used foot pedals, not handbrakes.  Also, I had zero hand eye coordination.  He laughed.

Oh, how quickly laughter can turn to fear. Hehehehe.

I managed to coast down the first lane without totally embarrassing myself, although I do believe a snail beat me to the turn.  It was the turn that did me in.  They somehow expected me to brake, turn and stay on the bike all at the same time.

As I got closer and closer to the bales of hay lining the course (so apparently, I am not the only loser in the world who cannot control one of those dangerous, life-threatening mopeds), the guy yelled out instructions:  Slow down and turn to the right.  Turn to the right! TURN TO THE RIGHT!!!!!!!!  SLOW DOWN!!!! AAAARRRGH! (This last was said as he turned a shade that made Casper look like he had a suntan and I wore the soles off my shoes dragging my feet in a weird and sorry attempt to stop.

Needless to say, I was not allowed to rent.  It was decided that we would get a moped built for two and Tim would drive…which was going fairly well until the first turn where we ended up on the “wrong” side of the road facing a bus.

I tried the foot drag again, but when that failed to work and we ended up jumping a curb, I panicked and jumped ship, landing on my knee with my foot caught between the bike and the curb while the bike puttered on.

We returned the moped that afternoon and took the ferry or a cab from then on.  And that was the last I ever saw of Bermuda.

Ingredients:

• 3 cups thinly sliced red cabbage
• 1 medium apple
• 1 cup thinly sliced fennel (about 1 bulb)
• 1/2 cup thinly sliced red onion
• 2/3 cup chopped walnuts
• 1/4 cup red wine vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon spicy brown mustard
• 2 teaspoons honey
• salt and pepper

Directions:

1. Cut the apple in half lengthwise and then each half in half lengthwise.  Cut out the core from each of the 4 pieces.  Thinly slice the apple and put it into a medium bowl (no need to peel off the skin).  Drizzle the juice of half a lemon over it and toss to keep it from browning.
2. To the apple, add the cabbage, fennel, red onion and walnuts.  Toss to mix ingredients.
3. In a small bowl, or jar with a tight-fitting lid, combine vinegar, oil, mustard, and honey.  Whisk or shake well to combine.  Add salt and pepper to taste.
4. Pour the dressing over the salad and toss well.  Refrigerate till ready to serve.

Enjoy!