Nadine Salad

By • October 3, 2015 0 Comments

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Nadine Salad


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.
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Serves 1-2

  • 1 shallot
  • 1 handful parsley
  • a few leaves napa cabbage
  • 1 firm, crisp apple
  • 1 meyer lemon
  • apple cider vinegar
  • salt and pepper
  • olive oil
  • 2 tablespoons roasted pepitas (or nuts, such as almonds, walnuts, or hazelnuts)
  1. Cut the shallot into thin slices. Rub them in your fingers with a pinch of salt and set aside somewhere to macerate.
  2. 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 a large bowl.
  3. Cut the cabbage leaves, thin as you can. There shouldn't be too much cabbage, around 2 cups or so--enough to suspend the other ingredients. Add it to the parsley.
  4. Core the apple and cut it into more thin slices, or matchsticks. Or small cubes. You can't always tell until you get there. Spread over the cabbage, making sure--especially if you went with slices-- that they're not all stuck together.
  5. Take one half of the lemon and pour its juice over the apples. Then scatter your bruised shallot over them.
  6. Splash the pile with some apple cider vinegar. Maybe you don't like its pungent spiciness, so use the other half of the lemon. Or another light vinegar. In any case, it's a pretty acidic salad.
  7. Add salt, pepper, and olive oil to taste. Toss to coat.
  8. Now for roasted pepitas. Put them on your salad and serve. (Roasted nuts will need to be broken up a bit.)

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