A Winter Salad

A Winter Salad

Even though my dietary preference will always be carbs, I know that to stay healthy I need to have a constant influx of fruits and vegetables. I usually end up stuck eating the same salad for lunch everyday and it can get kind of boring, so lately I have been on a quest to find different ways to get my vegetables in that I would normally not try. I want to be more adventurous (although it’s kind of pathetic that eating a new salad is my adventure for the day). I saw this salad the other day and seeing that the homemade dressing is made with brown butter (my new favorite ingredient), I thought I would give it a shot. The original called for brussels sprouts, which I cannot tolerate, so I decided to substitute cabbage. I was very hesitant about this. I knew it looked pretty enough, but having never really made my own dressing, especially one made with butter, I really wasn’t sure it would work. It does though. I actually enjoyed it so much I had it as my dinner. Unfortunately, no one in my house likes cabbage so it was left to me to eat it. I guess if you’re going to eat all of something, it’s better to be vegetables than a cake.

Brown Butter Dressing

[adapted from The NY Times

6 ounces unsalted butter
6 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1 teaspoon sugar (to taste)
Kosher salt and freshly ground black pepper

Melt the butter in a small pan over medium heat until it stops foaming and little brown flecks form (about 5 minutes). Remove from heat and set aside.

In a blender, combine the vinegar, olive oil, shallot, and mustard. Blend until smooth. While still blending, slowly add the reserved butter, mixing until thickened. Season to taste with the sugar, salt, and pepper. Set aside at room temperature until ready to serve.

Winter Salad

[adapted from The Kitchn

1/4 cup hazelnuts
1 small head cabbage
1 small red-skinned apple
2 teaspoons lemon juice

Preheat the oven to 350°F. Spread the nuts on a baking sheet and toast for 10-15 minutes. Remove from the oven and wrap the nuts in a clean dish towel to let them steam for about a minute. Rub the nuts with the towel to remove as much of the skins as possible. Roughly chop the nuts and set aside.

Shred the cabbage into a salad bowl. Using a mandoline or a sharp knife, cut the apple into 1/4 inch slices. Toss them with the lemon juice to prevent browning. Toss the cabbage, apple slices, hazelnuts and dressing. Serve immediately.


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