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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. Sometimes I omit the olive oil so I can revel in the shocking, sweet water crunch, and think about the nuttiness of cabbage. —peanut butter music
- 1 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 soak the apple with 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