Skip to main content
The Globe and Mail
Support Quality Journalism
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); }

Brussels sprout and barley salad with lemon-honey vinaigrette.

HAAN PALCU-CHANG

Though it's slowly changing, our industry doesn't have a reputation for being particularly friendly or caring towards vegetarians and vegans. Sure, if you ask for it, you'll get your no-meat-dairy-free pasta, but odds are the chef and the cooks in the kitchen are cursing your name.

Though I eat meat, I grew up in a family full of vegetarians and don't really get the whole gung-ho meat mentality that some chefs have. On a personal, pragmatic level, I save money and feel better when I'm eating a healthy dose of vegetables. On a professional level, I think you risk undertaking unimaginative and lazy cooking with menus that are heavily focused on meat or fish. Anybody with a nice steak, a hot pan and a thermometer can make a meal most people are going to be happy with. The same can't be said for a head of cabbage; making that delicious and appetizing takes thought, care, technique and a bit of creativity.

This salad is for all the vegetarians sitting around the Christmas table with nothing to eat. If you omit the crème fraiche, this is vegan. If you're eating ham or turkey over the holidays, don't worry, this goes rather well with those, too.

Servings: 2

Ingredients

1 tablespoon grape seed oil

½ cup savoy cabbage, roughly diced

¼ cup cooked barley (spelt, quinoa or brown rice would make excellent substitutes)

2 Brussels sprouts, trimmed and finely sliced on a mandolin or with a knife

2 tablespoons dill, roughly chopped

2 tablespoons toasted walnuts, lightly crushed

1 tablespoon raisins

1 teaspoon capers, roughly chopped

1 tablespoon crème fraiche or sour cream

Dressing

2 tablespoons lemon juice

2 teaspoons Dijon mustard

2 teaspoons honey

2 tablespoons + 1 teaspoon olive oil

Salt and pepper to taste

Method

Heat a pan over medium-high heat. Add the oil. When you can see thin wisps of smoke coming from the pan, add the cabbage spread out on the pan. Do not stir or toss. Allow the cabbage to caramelize deeply (it should look almost burnt). Take off the heat, cool on a tray and set aside.

Mix the cabbage with the rest of the salad ingredients, except for the crème fraiche, together in a bowl.

To make the dressing, place the lemon juice, Dijon and honey in a bowl and whisk together. Slowly drizzle in the olive oil, whisking until you have an emulsified vinaigrette. If it splits and you can see blotches of oil, it means you added the oil too fast. Don’t worry, it will still taste good, but will have a slightly less enjoyable mouth feel.

Dress the salad with the vinaigrette and season with salt and pepper. It should be sour, sweet and a little piquant from the mustard.

On a serving plate, place a dollop of crème fraiche. Spoon the salad over the crème fraiche and serve.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies