- 1 small Savoy cabbage
- 1/3 cup Walnuts
- 2 Tbsp Cider vinegar
- 1 Tbsp Lemon juice
- Pinch Salt
- Pinch Pepper
- 1/2 cup Olive oil
- 2 Tbsp Crème Fraiche or heavy
- 2 medium Apples — Any crisp tasty eating like Sierra Beauty, Granny Smith or Fuji
Preheat oven to 375ºF
Tear off and discard the tougher outer leaves of 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 lemon juice, some salt and a generous amount of pepper. Whisk in the olive oil and then the crème fraiche 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 and adjust the seasoning as needed and serve.
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