You may also like
Categories:
walnuts shallot head red cabbage kosher salt red wine vinegar lemon juice mustard sugar freshly ground pepper extra-virgin olive oil Creme Fraiche stalks celery endive
Viewed: 63 - Published at: 3 years agoIngredients
- 1/2 cup walnuts
- 1 medium shallot, minced
- 1 small head red cabbage, shredded
- Kosher salt
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon sugar
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup creme fraiche or heavy cream
- 2 stalks celery, thinly sliced
- 3 heads endive, trimmed
Method
- Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes.
- Soak the shallot in cold water, 10 minutes, then drain and rinse.
- Toss the cabbage with 1 teaspoon salt in a large bowl.
- Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl.
- Gradually whisk in the olive oil, then the creme fraiche.
- Stir in the celery and shallots.
- Add to the cabbage and toss.
- Cover and chill at least 30 minutes or up to 6 hours.
- Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper.
- Sprinkle with the nuts.
- Photograph by Con Poulos
