Tuesday, October 2, 2012

Autumn Slaw with Apple, Toasted Walnuts

The blurry picture of this plate reminds me that sometimes fall can fly by so quick, it's hard to focus.  Reminds me of a picture I took a couple Octobers back of some fall colors on a train between Boston and Portland.  The greens and reds and yellows and oranges all blend into one sixty mile an hour moment.  And then it's gone.


This slaw has a quintessential component of fall-the apple.  A perfect accompaniment to some grilled sausages, or as we did, with this lovely brined pork chop recipe, sans the pineapple salsa.  That's so summer ago.   It's the time of the year to put away your white rums and tequila, break out the whiskey, whisky, cognac, and apple brandy.  Here's a great way to get started with an October Friday evening cocktail.  Speaking of flaming your essential oils, take the step to toast nuts in recipes that call for them, such as this one.  The flavors reached by doing so (dry pan, low heat, shake and monitor often) are much worth the effort.  If you need to prep this dish in advance, keep the apples in a bowl of cold water with a squirt of lemon juice to prevent them from browning. 

 Autumn Slaw with Apple, Toasted Walnuts
4 servings as side dish

1/4 C EVOO
1 TB grainy mustard
1 TB dijon mustard
2 TB apple cider vinegar
S&P
1/2 head napa cabbage, shredded
1 tart apple, cored, quartered, and thinly sliced
1/4 C raisins
1 medium carrot, peeled and shredded
1/2 C walnuts, roughly halved and toasted
1/4 C pecans, roughly halved and toasted
2 TB good quality blue cheese

For the vinaigrette-
In a small bowl, combine the mustards and vinegar, whisk in the EVOO and season to taste with a pinch of kosher salt and freshly cracked black pepper.  Set aside.

For the slaw-
In a large bowl, combine the cabbage, apples, raisins and carrot.  Add the dressing and mix well, then serve and top with the toasted nuts and blue cheese. 


 Jeans and a hoodie- the perfect outfit for fall.  Maybe next year she'll be eating this autumn slaw.  




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