Wednesday, February 28, 2007

Mix in cabbage, pecans, and apples

As a runner, your told salads are too much roughage, AVOID. It saddens me really because I crave salads the most the day before I run. I guess its the whole warning. So I try and arrange my salads on days I don't run the next day. That's what I did yesterday.
I was reminded last week that Bon Appetit had a napa cabbage salad I wanted to try. So I put it on my Menu and made it. Oh was it yummy! Napa cabbage, red cabbage, braeburn apples, spiced pecans, and a mustard vinigrette. Who could resist?
It was definately crunchy. I liked the spiced pecans. Sugar mixed with spice. Sounds like me?
The vinigerette wasn't impressive. For me it tasted too much like olive oil. I'll need to create my own.


2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper

2 tablespoons seasoned rice vinegar*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil

2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 ounces)

Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

1 comment:

Marcy said...

Absolutely fabulous. The site is looking great! :)