Weeknight CookingWhat to CookSaladsSide DishesVegetables

Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

39 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Salad shouldn't be an obligation or an afterthought -- and it doesn't always have to be kale, either. Every other Thursday, Elizabeth Stark from Brooklyn Supper will help you make salads you actually want to eat. 

Today: A wedge salad that's actually worth bringing out your knife for. 

Advertisement

As a general rule, if salad leaves are chopped, I prefer them bite-sized. I've already gone to the trouble of cutting (or tearing) them once, why bring a knife back into the mix once I'm at the table? A quick look around the internet shows I'm not alone. Those in favor of eating salads with knives are outnumbered by advocates of just diving in their with hands. But even a fork-only stalwart like me can see the appeal of the occasional wedge salad. As long as we observe a basic level of table manners, we should all be free to tackle a plate of vegetables however we see fit. 

More: Brush up on your basic table manners

Advertisement

And there is something incredibly satisfying about digging into a triangular slab of lettuce. Or cabbage. In this case, I went with Napa cabbage, cut into wedges. While green and purple storage varieties will be kicking around until spring, Napa cabbage has a short spring season and then peaks in the fall. The combination of a crisp, pleasantly watery bite, a hint of spice, and the robust cabbage-y flavor makes Napa quite the treat. Here, it's paired with sliced apples, fresh from a trip to the orchard, and thinly sliced red onions. A rich buttermilk and Parmesan dressing marries all those pronounced flavors for a balanced (and super crunchy) fall salad.

Since a proper wedge salad is all about presentation, you'll want a creamy dressing that's up to the job. To ensure the dressing is thick enough, add each ingredient one at a time, and whisk vigorously to maintain emulsion. 

Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

Serves 4 to 6

For the buttermilk Parmesan dressing:

1 clove garlic, smashed and minced
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1/8 teaspoon sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons sour cream
2 to 3 tablespoons buttermilk
2 tablespoons finely crumbled or shredded Parmesan 

For the Napa cabbage wedge salad:

1/2 head Napa cabbage
1/2 red onion
2 crisp apples (Honeycrisp, Fuji, and Braeburn are all favorites)


2 tablespoons crumbled Parmesan, plus a few bits for crumbling over finished salad


1 tablespoon minced chives
Sea salt to taste
1/4 teaspoon ground black pepper

See the full recipe (and save and print it) here.

Photo by Elizabeth Stark


Tags: salad, wedge salad, napa cabbage, cabbage, apples, autumn, buttermilk dressing