I could look you right in the face and not remember your name but I can tell you about a dinner I ate or made years ago. I come by the name forgetting honestly from my dad. He can remember numbers and spreadsheets from years past like I remember food. Sometimes though a few gems slip through the cracks. Fortunately things come along that will remind you of a recipe from your past. I remember the first time I saw a chef make a vinaigrette at culinary school and how they emulsified it with a little water in a blender. I made dressings like this for a long time. Eventually I moved on to other styles of dressings and somehow never came back to this way of making them. This year at Christmas I received the Frankie’s Spuntino Kitchen cook book from my wife. Great wife, I know, and I am easily the luckiest man in the world. It also shows me how in many ways food52 is a great resource and not just an amazing learning tool. This book would have never passed through my radar without food52 and the piglet contest. In the book they make their dressings the same way and it jarred my memory to days gone by. I created this salad and ate it this morning for breakfast. You laugh but you need to get the light while the light is good when you want to photograph something. I am making it again for Sunday dinner. The Sunday dinner tradition is something we have always done and this fits right in with the whole food theme, roast chicken, lots of veggie sides, and great home made bread that we tend to stick with on Sundays. This will go into the rotation and I doubt this method will slip away again. – thirschfeld
Food52 Review: Thirschfeld takes care to compose a salad that is both beautiful and flavorful. The sweet and nutty vinaigrette takes seconds to blend together in a blender. The simple salad is packed with crunchy apples, carrots, cabbage and celery. Shallot and scallion garnishes give it a little sharpness. Try it at your next Sunday supper. —Stephanie Bourgeois
- IngredientsFor the apple cider vinaigrette:
- 1tablespoon honey
- 2tablespoons unfiltered cider vinegar
- 1tablespoon water
- 1/4cup toasted walnuts
- 1/4cup grape seed or canola oil
- 1/16 to 1/8teaspoons cayenne pepper, I used an eighth but realize the heat will build as the dressing sits
For the salad:
- 2celery hearts, very interior leafy parts only
- 2 1/2cups nappa cabbage shreds
- 4carrots, medium size, peeled and cut into thick ribbons with the peeled
- 2fuji apples, washed and cut into thin half moon slices
- 1shallot, peeled and slices into paper thin rings
- 1/2cup toasted walnuts
- 1/4cup green onions, sliced diagonally for garnish
- Sea salt and fresh ground pepper to taste
- 1tablespoon honey
- Place all the dressing ingredients into a blender. Season with a pinch of salt and a few grinds of pepper. Blend until emulsified.
- Place the celery, cabbage, apples and carrots into a bowl. Season with salt and pepper and toss to taste with dressing. Garnish with walnuts, shallots green onions and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Salad with Apples