Cabbage Salad with Apples and Walnuts
Chez Panisse Fruit
Published by William Morrow
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursecold appetizer, side dish, vegetable
Taste and Texturecreamy, crunchy, nutty, tangy
Type of Dishfirst course salad, salad
- 1 small savoy cabbage
- 1/3 cup walnuts
- 2 tablespoons cider vinegar
- 1 tablespoon lemon juice
- Salt and pepper
- ½ cup olive oil
- 2 tablespoons creme fraiche or heavy cream
- 2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the créme fraîche or cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
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