Don't you love the patterns in nature?
Looks like a tree on LSD.
I picked up some endive when we were at FoodLion yesterday,
along with some gruyère cheese,
and red and green cabbages.
The endive was a sheer impulse buy.
What to do?
First, I made a marinade for the red cabbage.
In a small saucepan,
combine 1/2 cup apple cider vinegar
with 1 minced garlic clove and a few sprigs of fresh thyme leaves.
Give it a pinch of Kosher salt.
Bring to a simmer and then pour over a shredded red cabbage.
(I'm only using half a cabbage because that's all I have.)
Toss to combine.
Let marinate at least one hour.
I left mine for about 5-6 hours while I did other stuff.
Every now and then, I came in and tossed the cabbage.
Toast a cup or so of walnuts.
Toasting intensifies the flavor of the nuts.
Gather a Granny Smith apple.
And now make a dressing:
Dressing for cabbage salad:
1/4 cup cider vinegar
1/4 cup Dijon mustard
2/3 cup grapeseed oil
pinch Kosher salt
a few grinds of pepper
Whisk the vinegar and mustard until well combined.
Very slowly, drizzle in the oil,
whisking constantly to incorporate the oil.
Whip the mixture so there are no oil ribbons.
Then drizzle in more oil for a bit.
Make an emulsion!
Now that's an emulsion!
What a bright dressing!
I gave it a bare pinch of Kosher salt
and a few grinds of pepper.
Remember to keep tossing the red cabbage.
It gets to a wonderful color.
Before you're ready to serve, pour out the marinade.
I'm saving this for something else.
Don't know what yet.
Here's the basic salad:
shredded, marinated red cabbage
toasted crumbled walnuts
Granny Smith apples, cut into matchsticks
Gruyère cheese, cut into matchsticks
endive leaves, sliced into strips,
a few whole endive leaves
Spoon some of the dressing over and toss.
I loved this.
It was bright.
It was tangy.
It was nutty.
It was appley.
It was cheesy.
It was all my favorite things.