Red Cabbage-Endive Salad

Name: Red Cabbage-Endive Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Global
Ingredients: 2 stalks celery, thinly sliced; 1 Tbsp dijon mustard; 3 heads endive, trimmed; 59 milliliters creme fraiche or heavy cream; 10 servings Kosher salt; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 10 servings Freshly ground pepper; 1 small head red cabbage, shredded; 2 Tbsps red wine vinegar; 1 medium shallot, minced; 1 Tbsp sugar; 118 milliliters walnuts

Red Cabbage-Endive Salad is a gluten free and lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 148 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up shallot, dijon mustard, cabbage, and a few other things to make it today. It works well as a cheap hor d'oeuvre. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, you might also like recipes such as Red Cabbage, Radicchio and Endive Salad | A Winter Salad, Red and White Endive Salad, and Red Endive and Watercress Salad.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Spread the walnuts on a baking sheet; roast until golden, about 12 minutes. Soak the shallot in cold water, 10 minutes, then drain and rinse. Toss the cabbage with 1 teaspoon salt in a large bowl.

Ingredients you will need

Cabbage

Shallot

Walnuts

Spread

Water

Salt

Equipment you will use

Baking Sheet

Bowl

Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl. Gradually whisk in the olive oil, then the creme fraiche. Stir in the celery and shallots.

Ingredients you will need

Creme Fraiche

Lemon Juice

Olive Oil

Shallot

Mustard

Vinegar

Celery

Pepper

Sugar

Equipment you will use

Whisk

Bowl

Add to the cabbage and toss. Cover and chill at least 30 minutes or up to 6 hours. Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cabbage

Endive

Sprinkle with the nuts.

Ingredients you will need

Nuts

Photograph by Con Poulos

Equipment

Ingredients

Servings:

2stalks

celery, thinly sliced 1Tbsp

dijon mustard 3heads

endive, trimmed 59milliliters

creme fraiche or heavy cream 10servings

Kosher salt 2Tbsps

fresh lemon juice 59milliliters

extra-virgin olive oil 10servings

Freshly ground pepper 1small head

red cabbage, shredded 2Tbsps

red wine vinegar 1medium

shallot, minced 1Tbsp

sugar 118milliliters

walnuts

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Vie di Romans Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 36 dollars per bottle.