This fresh slaw is a cut above the rest! Make a meal of it with our "Apple Hill" Stuffed Pork Loin with Barsotti's Apple Juice Pan Jus.
- 1 large shallot, brunoise
- ¼ cup cider vinegar
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- Salt to taste
- ¾ cup extra virgin olive oil
- 1 head Napa cabbage, shredded
- ½ red onion, jullienne
- 2 Fuji apples, jullienne
- 1½ teaspoons celery seed
Mince shallot and place in a bowl with vinegar, honey, mustard and salt.
Chop remaining vegetables and apples. When finished, slowly whisk the olive oil into the shallots mixture to emulsify.
Dress the Napa cabbage and apples with the vinaigrette, then add the celery seed. Allow flavors 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.