Sweet and Tangy Cabbage Salad with Candied Walnuts (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 cups water |
2 cups sugar |
1 1/2 cups walnut halves |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/2 teaspoon smoked paprika |
1 head napa cabbage, chopped |
1 head romaine, chopped |
1 1/2 cups bean sprouts |
2 oranges, cut into supremes |
1/2 cup dried cherries |
1/2 cup gorgonzola cheese, crumbled |
lemon-thyme vinaigrette, recipe follows |
1 lemon, juiced |
2 tablespoons reserved walnut simple syrup |
1/4 teaspoon dry mustard |
2 tablespoons freshly chopped thyme leaves |
1/4 cup olive oil |
pinch salt |
pinch cracked black pepper |
Directions:
1. Preheat the oven to 250 degrees F.
2. In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
3. In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
4. Lemon-Thyme Vinaigrette:
5. In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.
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