Monday, June 24, 2013

Beet, Apple and Cabbage Salad

Is it a salad or a slaw? Whatever it is, we like it enough to go into our regular meal rotation! I got this recipe from Australian Vogue Living, only changing a couple of small things. In the picture below we had it with roast pork with figs and Marsala  The dressing is a variation of the basic salad dressing. Serves 2-3

1/4 small red cabbage, cored & thinly sliced
1/4 Granny Smith apple, unpeeled, cored & thinly sliced crosswise (the shorter direction)
1 medium red beet, raw, shredded on a grater
2 big handfuls mache (lamb's lettuce), well washed & spun dry
1/4 c walnuts, roughly chopped

1/2 c EVOO
1/4 c apple cider vinegar
2 TB Original Dijon mustard
2-3 tsp raw honey

Put all the salad ingredients in a large bowl and gently toss to combine. In another small bowl, whisk together the honey and vinegar, then  add the mustard, then stream in the EVOO whisking the whole time. Taste and add more honey if necessary. The mache is a sweeter lettuce, so you want a little bite to the dressing.

Just before serving, toss the salad with just enough dressing to coat, or serve it on the side. You will have plenty of leftover dressing.

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