Apple Salad For Sunday Dinners
- For the apple cider vinaigrette:
- 1 tablespoon honey
- 2 tablespoons unfiltered cider vinegar
- 1 tablespoon water
- 1/4 cup toasted walnuts
- 1/4 cup grape seed or canola oil
- 1/16 to 1/8 teaspoons cayenne pepper, I used an eighth but realize the heat will build as the dressing sits
- For the salad:
- 2 celery hearts, very interior leafy parts only
- 2 1/2 cups nappa cabbage shreds
- 4 carrots, medium size, peeled and cut into thick ribbons with the peeled
- 2 fuji apples, washed and cut into thin half moon slices
- 1 shallot, peeled and slices into paper thin rings
- 1/2 cup toasted walnuts
- 1/4 cup green onions, sliced diagonally for garnish
- sea salt and fresh ground pepper to taste
- 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.
apple cider vinaigrette, honey, unfiltered cider vinegar, water, walnuts, grape seed, cayenne pepper, salad, celery, cabbage shreds, carrots, fuji apples, shallot, walnuts, green onions, salt
Taken from food52.com/recipes/8722-apple-salad-for-sunday-dinners (may not work)