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!
Author Notes: Once, during my stint on register for Pies 'N' Thighs in Brooklyn, NY, a cook named Nadine put out a small bowl at family meal: apples, red onion, parsley, and toasted pepitas. Family meal was often a time of existential exhaustion, but this combination of food still wakes me up.
I love this salad. It's flexible. I used to omit the olive oil so I could revel in the shocking, sweet water crunch, and think about the nuttiness of cabbage. —peanut butter music
- 1 firm, crisp apple
- 1 meyer lemon
- 1 shallot
- a few leaves napa cabbage
- 1 handful parsley
- apple cider vinegar
- olive oil
- salt and pepper
- 2 tablespoons roasted pepitas (or almonds, or walnuts)
- Core the apple and cut it into thin slices. Put them in a large bowl.
- Take one half of the lemon and toss the apple in its juice.
- Peel and cut the shallot as thin as you can. Spread the shallot over the apple.
- Also cut the napa cabbage as thin as you can. There shouldn't be too much cabbage, around 2 cups or so--enough to suspend the other ingredients. Put it on top of the apple and shallot.
- Pluck off the leaves of parsley and discard the stems. if you're not in the mood, you can dice the stems finely and fade into a coarse chop towards the leaves. Add this to the bowl.
- Splash the pile with some apple cider vinegar.
- Add salt, pepper, and olive oil to taste. Toss to coat.
- Now for roasted pepitas. Put them on your salad and serve. (Roasted nuts will need to be broken up a bit.)
- This recipe was entered in the contest for Your Best Savory Apples