s RED CABBAGE, PISTACHIO AND CRANBERRY SALAD WITH BLUE CHEESE *** s |
Ingredients
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Instructions *** 11-26-15 good easy should have cut the cabbage a little finer *** Serves 4 The crunchiness of the cabbage and nuts in this substantial salad goes well with the chewiness of the sweet dried cranberries. A topping of crumbled blue cheese—I use Stilton or Roquefort—adds depth. 1½ pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed) ½ cup pistachio nuts ½ cup dried cranberries 1½ teaspoons salt 1 teaspoon Tabasco sauce 1 tablespoon cider vinegar 2 tablespoons peanut oil 1 tablespoon walnut oil 6 tablespoons crumbled blue cheese, such as Stilton or Roquefort 3 tablespoons chopped fresh chives Shred the cabbage on a mandoline or cut it into thin strips with a sharp knife. Transfer to a bowl and add the pistachios, cranberries, salt, Tabasco, vinegar, and both oils. Mix well and let marinate for about 1 hour. Divide the salad among four plates. Sprinkle with the blue cheese and chives and serve. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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