The cabbage is cooked just enough to soften it, then tossed with apple, goat cheese and roasted walnuts. This is a very nice salad for fall when both walnuts and apples are newly harvested. For variation in flavor and color, mix the cabbage with other greens, such as spinach or curly endive.
15 to 20 walnuts (about 3/4 cup, shelled)
2 teaspoons walnut oil, or possibly an inexpensive oil
Salt and pepper
1 small red cabbage (about 18 oz.)
1 crisp red apple
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz. goat cheese, broken into large pieces (feta will work)
1 tablespoon chopped fresh parsley
1/2 teaspoon finely chopped fresh marjoram
Preheat oven to 350 degrees F.
Cram the walnuts, leave the meats in large pieces, and toss them with the walnut oil and some salt and freshly ground black pepper. Spread on a baking sheet and toast them in the oven for 5-7 minutes or until they begin to smell nutty. Then remove them from the oven and let them cool.
Quarter the cabbage and remove the core. Cut the wedges into thin pieces, 2 to 3 inches long, and set aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise.
Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and saute for 30 seconds. Next add the cabbage, and continue cook for about 2 minutes or until just wilted. The leaves will begin to soften and the color will change from bright purple-red to pink. Season with salt, freshly ground black pepper, and more vinegar, if necessary, to sharpen the flavors.
Add the goat cheese, apple, herbs, and walnuts. Toss briefly and carefully before serving. Serves four to six.
This salad was inspired by Jeremiah Tower. His version uses plenty of pancetta, we use apples.