Red cabbage salad (prodigy)

6 Servings

Ingredients

Quantity Ingredient
20 Walnuts; shelled and broken into quarters or eighths
Walnut oil
Salt & freshly ground pepper
1 small Red cabbage (about 1 lb+)
1 Crisp apple
2 tablespoons Balsamic vinegar
3 tablespoons Light or virgin olive oil
1 small Red onion; quartered and thinly sliced crosswise
4 ounces Soft goat cheese; crumbled =OR=- Feta Cheese, crumbled
2 tablespoons Finely chopped parsley

Directions

TOSS SHELLED WALNUTS in a little walnut oil to coat lightly, season with salt and pepper and spread on baking sheet. Toast at 350F about 7 minutes until they begin to have a good, toasty smell. Cut cabbage into quarters or sixths, so that pieces are no more than about 2½-inches across. Remove cores and slice pieces very thinly. Set aside. Cut apple into sixths, remove cores, then thinly slice pieces crosswise. Combine vinegar and olive oil in wide saute pan over medium-high flame. When hot, add onion and saute 30 seconds. Add cabbage and stir with tongs about 2 minutes or until just wilted.

Leaves will begin to soften and color will change from bright purple-red to pink. Season to taste with salt, plenty of pepper and more vinegar, if necessary, to sharpen flavors. Add most of cheese and parsley, all the apples and walnuts. Toss briefly to combine, garnish with remaining cheese and parsley and serve.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Related recipes