Savoy Cabbage, Carrot, and Apple Salad |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The homey and hearty dishes of Louis Szathmárya splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakeryare the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved. Active time: 45 min Start to finish: 1 hr Ingredients:
3 tablespoons apple juice |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1/2 teaspoon caraway seeds, lightly crushed |
1/2 head savoy cabbage, cored and very thinly sliced (4 cups) |
2 large carrots, very thinly julienned (2 cups) |
1 granny smith apple, quartered, cored, and sliced crosswise 1/8 inch thick |
fresh parsley leaves (preferably flat-leaf) |
Directions:
1. Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
2. Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.
3. Cooks' notes: Use a mandoline or other manual slicer as an easy and fast way to slice cabbage and julienne carrots .
4. Salad may be made 1 day ahead. Place plastic wrap directly on surface of salad, then cover bowl and chill. Season again before serving.
5. Each serving about 63 calories and 3 grams fat Nutritional analysis provided by Gourmet
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