Red Cabbage and Apple Salad Recipe

FOR THE DRESSING
Ingredients

• 2 tablespoons fresh orange juice
• 1 1/2 tablespoons white balsamic vinegar
• 3/4 teaspoon sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons hazelnut oil (may substitute walnut oil)
• Kosher salt

FOR THE SALAD
Ingredients

• 2 medium Pink Lady apples
• 2 medium oranges, preferably navel
• 5 ounces (3 generous cups) thinly sliced red cabbage
• 2 tablespoons chopped hazelnuts, toasted (see NOTE)
• 2 tablespoons golden raisins
• 1/8 to 1/4 teaspoon kosher salt
• 1/8 to 1/4 teaspoon freshly ground black pepper
• 8 to 10 chives, finely chopped

Preparation

1. For the dressing: Whisk together the orange juice, vinegars, oils and salt in a mixing bowl to form an emulsified vinaigrette.
2. For the salad: Core the apple, then cut it into medium dice, adding the pieces to the dressing as you work.
3. Cut off the top and bottom of the oranges; stand on each one end. Working vertically around the oranges, one at a time, use a serrated knife to cut away and discard the peel and white pith. Slice between the membranes to remove all the orange segments, letting them drop into the mixing bowl with the dressing and apple.
4. Add the cabbage, hazelnuts, raisins and 1/8 teaspoon each of the salt and pepper; toss to incorporate. Taste, and add the remaining seasoning as needed.
5. Transfer to a serving bowl and sprinkle with the chives; serve right away, or cover and refrigerate for up to 1 hour before serving.
6. Add enchilada sauce and salt to taste. Bring it to a boil

NOTE:

1. Toast the chopped hazelnuts in a small dry skillet over medium heat for 2 minutes or so, stirring to avoid scorching, until lightly browned and fragrant. Cool completely before chopping.

TIPS:

• Using prepped cabbage from the grocery store salad bar cuts the chopping time.
• If you buy skin-on hazelnuts, their skins will crack as they toast. Transfer them immediately to a dish towel and rub to remove the skins before cooling and chopping.
• Because the salad's flavor improves with a little time, we've reordered the recipe so the dressing is made first, in the same bowl you use to build the salad.
• As you prep the salad ingredients, they can be tossed in the dressing. That will keep the apple from oxidizing as you chop other ingredients.
• As you prep the salad ingredients, they can be tossed in the dressing. That will keep the apple from oxidizing as you chop other ingredients.

SERVINGS:
Makes 4 servings

Compliments of: washingtonpost.com

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