Red cabbage-endive salad
Discover the perfect balance of flavors with this refreshing red cabbage and endive salad. Enjoy a burst of crunch and a mix of sweet and tangy notes in every bite.
Ingredients:
- 1/2 cup walnuts
- 1 medium shallot, minced
- 1 small head red cabbage, shredded
- Kosher salt
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon sugar
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup creme fraiche or heavy cream
- 2 stalks celery, thinly sliced
- 3 heads endive, trimmed
Instructions:
- Preheat the oven to 180 °C. Place the walnuts on a baking sheet and bake until they turn golden, which should take around 12 minutes. Allow the shallot to sit in cold water for 10 minutes, then drain and rinse it. Mix the cabbage with 1 teaspoon of salt in a large bowl.
- Combine vinegar, lemon juice, mustard, sugar, and 1/2 teaspoon of pepper in a separate bowl. Slowly whisk in the olive oil, followed by the creme fraiche. Mix in the celery and shallots. Add this mixture to the cabbage and stir everything together. Cover and refrigerate for at least 30 minutes or up to 6 hours. Just before serving, thinly slice the endive lengthwise and mix it with the cabbage mixture. Season with salt and pepper. Top with the nuts.
Summary:
- Calories: 1316 kcal
- Fat: 106 g
- Protein: 23 g
- Carbs: 89 g
- Potassium: 2569 mg
- Magnesium: 245 mg