Keep this one in mind for when the Savoy cabbages arrive in your box. I had a half of a nice one leftover from making soup last week, so I adapted a recipe by Alice Waters, from Chez Panisse Fruit.
The original recipe called for a couple of tablespoons of creme fraiche or heavy cream, which I omitted. At this stage of winter, I need to suck it up and become a Weight Watcher for the next month or so.
Savoy Cabbage Salad with Apples and Walnuts - adapted from Alice Waters
1/2 head savoy cabbage
1/4 c. walnuts
2 T. cider vinegar
1 T. lemon juice
Salt & Pepper
1/2 c. olive oil
2 apples - crisp, eating type
Toast walnuts in skillet until golden.
Remove core and any tough outer leaves from cabbage. Slice into shreds.
Combine dressing ingredients in jar with tight fitting lid and shake to combine.
Slice apples. Combine cabbage & apples and toss with dressing. Chop walnuts and add when serving. Season with salt & pepper.
Keeps well at least a day dressed, and maintains crunch.
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