Salade de Choux aux Pommes
Hot vintages call for refreshing food for pickers - this salad, crunchy and slightly creamy, does the job perfectly. It's quick to make and delicious - we've been living on it during Europe's current heatwave.
FOR 4 PEOPLE
1 small Dutch or Savoy cabbage (these are the pale green, tightly packed, hard cabbages, although the Savoy has beautiful dark green outer leaves) the same weight in dessert apples, such as Cox’s
2 tablespoons lemon juice 3 tablespoons olive or sunflower oil 1 tablespoon fresh chopped parsley 1 tablespoon fresh chopped chives salt and black pepper 1 tablespoons crème fraîche
Wash the cabbage. Trim off the outer leaves, stalk and the thickest ribs. Cut into four. Soak for 10 minutes in salted water. Drain and rinse thoroughly, drain again. Slice into fine strips.
Peel the apples or leave the skin on, as preferred, then quarter and core them. Slice thinly.
Mix the lemon juice, oil, salt, black pepper and herbs together. Have the cabbage and apple ready in a bowl and mix thoroughly with this sauce.
At the last minute add the crème fraîche and turn the salad again. Serve straight away.