• Choose a category
• All
• Classic-Fiction

1 tablespoon kosher salt, plus more to taste

1 bunch fresh baby spinach, stemmed and cut into ½-inch-wide ribbons (about 4 cups, loosely packed)

1 lime, segmented (see Segmenting Citrus)

¼ cup fresh lime juice (from about 2 small limes)

1 tablespoon Dijon or other salty prepared mustard

½ teaspoon ground cumin

¼ cup plus 1 tablespoon peanut oil

½ cup roasted unsalted peanuts, coarsely chopped

Freshly ground black pepper

1 In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander, place it over the bowl, and let it drain for 2 hours.

2 Discard the salty water in the bowl. Rinse and dry the bowl, and return the cabbage to it. (Covered, salt-wilted cabbage will keep for a couple days in the fridge.)

3 Add the spinach to the cabbage and scatter the lime segments over the top. In a medium bowl, whisk the lime juice, mustard, and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and black pepper. This salad is best served immediately, but leftovers will keep for a day or two in the refrigerator.

segmenting citrus ••• We love perfect segments of citrus that contain only pulp—no peel, no pith, not even the thin membrane that articulates the sections of fruit. Some people refer to these segments as “supremes,” and they truly are supreme in recipes—whenever we want a blast of pure citrus juice in a solid, textural form. They are typically made from grapefruit and oranges for fruit salads, but we make them from limes and lemons too because they work so well in salad and shellfish preparations. They’re easy to prepare: Simply trim off the bottom and top of the fruit with a knife so that you have a flat surface upon which to rest it. At the stem end, you see a cross-section of the fruit that reveals where the citrus pulp meets the pith (or skin). Begin peeling the fruit by placing the tip of a sharp knife just inside the border where the pith meets the pulp and slicing down with a firm, clean stroke, following the curvature of the fruit. Repeat until the entire fruit has been peeled. Then, over a bowl or wide board to catch all the juice, gently cut out the segments of pulp with a sharp knife by cutting toward the core, as close as possible to the membranes that separate the segments. Once you’ve extracted all the citrus supremes, squeeze the membranes to release any remaining juice and then discard the membranes.

CARROT AND TURNIP SLAW WITH DILL

serves 4 to 6 • TIME: 10 minutes preparation, 1 hour resting

We’re crazy about carrot slaws—they’re cool and nutritious, they provide a ton of color and flavor on the plate, and they’re perfect for the summer months in Charleston, when the last thing on our minds is lighting up the stove. We toss a healthy dose of dill into the mix here, and not just because it’s in the same botanical family as carrots: dill spices up and complements any root vegetable’s sweetness, and it is always plentiful in the summer garden. Dill conveniently reseeds itself every year—hence its reputation as a weed. For the record, cumin (used to season this slaw) is also in the same family, Apiaceae, along with fennel, chervil, coriander, parsley, and caraway.

Serve generous helpings of carrot and turnip slaw in place of any salad, with Pan-Fried Trout with Lemon and Herb Stuffing, or with Shrimp and Deviled-Egg Salad Rolls. It’s also a terrific garnish for grilled hot dogs and pulled-pork barbecue sandwiches.

Although you could use a box grater to shred the carrots and turnips, a food processor will reduce your prep time dramatically.

1 pound medium carrots, trimmed, peeled, and grated

8 ounces white turnips, trimmed, peeled, and grated

2 tablespoons finely chopped fresh dill

¼ cup red or white wine vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon ground cumin

2 small cloves garlic, finely grated

½ teaspoon crushed