- 1 head Napa cabbage shredded
- ½ red onion jullienne
- 2 Fuji apples jullienne
- 1 ½ teaspoons celery seed
- 1 tablespoon Dijon mustard
- ¼ cup cider vinegar
- 1 large shallot brunoise
- ¾ cup extra virgin olive oil
- 1 teaspoon honey
Mince shallot and place in a bowl with vinegar, honey, mustard, and salt.
Chop the rest of your vegetables.
When finished, slowly whisk in the olive oil to the shallots, vinegar, and mustard to emulsify. Dress the Napa cabbage and apples with the vinaigrette, then add the celery seed. Allow to marry in the refrigerator for 30 minutes before serving.
Serve with the "Apple Hill" Stuffed Pork Loin, chicken, or with any hearty flavored fish.
Techniques used in this recipe:
dressed (II)dressed (II): coated with dressing, as in a salad. chop (I)chop (I): to cut into pieces of roughly the same size. brunoisebrunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.