| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains, Dairy |
Sami |
Salads, Vegetables, Fruits |
6 |
Servings |
INGREDIENTS
| 20 |
|
Walnuts; shelled and broken into quarters or eighths |
|
|
Walnut oil |
|
|
Salt & freshly ground pepper |
| 1 |
sm |
Red cabbage (about 1 lb+) |
| 1 |
|
Crisp apple |
| 2 |
tb |
Balsamic vinegar |
| 3 |
tb |
Light or virgin olive oil |
| 1 |
sm |
Red onion; quartered and thinly sliced crosswise |
| 4 |
oz |
Soft goat cheese; crumbled =OR=- Feta Cheese, crumbled |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
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 2 1/2-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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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