Here's a little variation on a theme. In my Burgundy section I give a white cabbage and apple salad in a creamy dressing. In hot vintages this is a perfect refreshing starter to take the edge off the appetites of hungry pickers at mid-day. Now in Autumn, sunny days but cool mornings and evenings, I am using red cabbage and adding toasted walnuts. All in season now and delicious together!
FOR 4 PEOPLE 1 small red cabbage 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 tablespoon crème fraîche
50 g walnut pieces
Trim off the outer leaves, stalk and the thickest ribs. Cut into four. 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, crème fraîche, oil, salt, black pepper and herbs together. Have the cabbage and apple ready in a bowl and mix thoroughly with this sauce.
Toast the walnuts in a small pan - I use a tiny amount of walnut oil but you could use another neutral oil.
When cool break them up into small pieces and add to the salad.