This salad was intended to be a shaved Brussels sprout salad, the kind that are very “in” lately. We tried shaved brussels sprouts last winter and loved them, so we thought we’d try them again in salad form. I was fortunate to find some at the market, and after removing them from the stalk, I threw them in the food processor to shave them. Ooops! Some how I over-processed them and they turned into small shards that barely resembled the fluffy, slender shavings fit for a salad.
I had also picked up a savoy cabbage at the farmer’s market, so instead of running back to the store (yet another trip!), I decided to cut the cabbage into thin shavings and keep the rest of my idea for the salad the same. Fortunately, the substitution worked! The Savoy cabbage shreds are little confetti-like streamers that go hand-in-hand with the crisp apples and crunchy walnuts. It was just the right balance for our Thanksgiving spread of wild-rice stuffed squash and roasted potatoes, and would be an excellent compliment for any fall or winter meal.
- ⅓ cup olive oil
- ⅓ cup cider vinegar
- 3 tablespoons honey
- 2 pinches kosher salt
- Fresh ground black pepper
- ½ cup walnuts
- 1 head Savoy cabbage
- 2 apples
- Pecorino romano cheese (or Parmesan)
- For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, 2 pinches kosher salt, and fresh ground black pepper.
- If desired, toast ½ cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
- Thinly slice 1 head Savoy cabbage. Core 2 apples and chop them. (If not eating immediately, sprinkle the apples with a bit of lemon juice to prevent browning.) Using a vegetable peeler, shave the Pecorino romano cheese, enough for around ½ cup.
- To serve, place cabbage on a serving plate, then top with apples, walnuts, cheese, and dressing.