Cabbage Salad with Apples and Walnuts
With crisp apples and toasted walnuts, this salad from the Chez Panisse Fruit cookbook is a lively and refreshing first course.
Ingredients:
1 small head Savoy cabbage
2 apples (any crisp, eating variety, such as Braeburn, Granny Smith or Fuji)
â…“ cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
2 tablespoons crème fraîche or heavy cream
½ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Tear off and discard tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
2. Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dish towel to remove some of the sins, then chop or coarsely crumble.
3. Prepare the dressing: Mix vinegar with the lemon juice, some salt and a generous amount of pepper. Whisk in the olive oil and then the crème fraîche or cream. Taste and adjust the acid and salt as desired.
4. Peel, core and quarter the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise again into a julienne.
5. Toss the cabbage, apples and walnuts with the dressing and add an extra pinch of salt. Let salad sit 5 minutes, taste again and adjust seasonings as needed.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.
3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Braised Red Cabbage
This French dish courtesy of Le Cordon Bleu Complete Cook is an excellent accompaniment to roast pork or game. The trick here is the slow-cooking process, which produces a wonderful texture and result.
Ingredients:
1 head red cabbage
3 tablespoons unsalted butter
1 onion, sliced
2 cooking apples
2 ½ tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons all-purpose flour
Method:
1. Preheat oven to 350°. Quarter cabbage, cut out and discard core and shred the rest finely. Put cabbage in large sauce pan of boiling salted water; bring back to a boil and drain.
2. Melt 1 tablespoon of butter in a large casserole dish or Dutch oven, add the onion, cover and cook until translucent. Peel, quarter and slice apples thinly before adding to pot. Cook for a few minutes, then remove mixture.
3. Add cabbage to dish, layering with onion and apple mixture and sprinkling with the vinegar, sugar and 2 tablespoons water. Season to taste. Cover with thickly-buttered parchment paper and lid, bake for 1 ½ hours, stirring occasionally, until very tender.
4. Soften remaining butter in a bowl and mix in flour. Push cabbage to one side of pan, revealing liquid at bottom. Add a quarter of butter-flour mixture and stir in (liquid will thicken slightly). Push cabbage to other side of pot and repeat. Toss together, and only add more butter-flour mix if any watery liquid is still present. Season to taste with additional sugar and vinegar as needed.
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Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.
Ingredients:
4 cups of your favorite spring lettuce greens, washed and patted dry
1 apple, cored and diced
½ cup gorgonzola dolce cheese, cut or crumbled into bite-size chunks
¾ cup cocktail pecans
Apple cider vinaigrette (see recipe)
Method:
1. In a large bowl, combine the greens and apple slices, tossing to mix well.
2. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the gorgonzola dolce cheese and cocktail pecans. Add more dressing and fresh ground pepper to taste, as needed.
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Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.
Ingredients:
1 head Gunma green cabbage
2 medium tart apples, such as Granny Smith, peeled, cored and cut into wedges
2 Cipollini onions, peeled, cored and cut into wedges
6 tablespoons butter
¾ cup apple cider vinegar
¾ cup water
Sea salt
Method:
1. Melt butter in a medium stockpot or Dutch oven over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
2. Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate.
3. Transfer to a bowl and serve immediately.
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Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!
Ingredients:
4 cups green cabbage, finely chopped
â…” cup black radishes, julienned (use less if you prefer your salad less spicy)
1 Cara Cara orange, peeled and sliced into small chunks
¾ cup edamame, shelled (thawed if frozen)
½ cup honey-roasted sliced almonds
Dressing:
¼ cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon sesame oil
2 teaspoons fresh ginger, minced
1 clove garlic, minced
Method:
1. To prepare the salad, chop the cabbage, place in a large bowl and add the julienned radish, orange slices, edamame and almonds.
2. Whisk together the dressing ingredients and toss with the salad, serving immediately.
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.
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