a SaVORy-NOUriShiNG 2011 !!!

an easier reading of the meandering recipe above...


400 gr Savoy cabbage
Zest of 1 lime
2 tBsp fresh lime juice
1 slight tablespoon light-flavored raw honey - acacia, alfalfa or clover for example, (if crystallized, heat briefly)
30 - 40 ml (2 1/2 - 3 tablespoons) quality extra-virgin olive oil
40 gr lightly roasted walnuts
Unrefined sea salt and freshly ground pepper to taste
Can be optionally added:  1 crisp organic apple (any Reinette, Fuji, Golden, Red delicious) unpeeled and cut into small bite-sized pieces

— Preheat the oven to 160 ˚C ( 325 ˚F). Place the walnuts in a baking dish of sorts and bake in the oven for 10 minutes, or until lightly roasted. Let cool then chop coarsely.

— Wash and dry the cabbage. Remove any bruised leaves. Cut out the white heart. Slice very thin with a mandolin over a large bowl. Add the fresh lime juice, honey, extra virgin olive oil, and a pinch of unrefined sea salt. Mix well. Set in the refrigerator to marinate for at least 1 hour. Remove and let stand until almost returned to room temperature.

— Stir in the chopped walnuts and lime zest (and apple if using). Adjust the seasoning with pinch more of salt, a bit more lime juice and perhaps a drizzle more of olive oil if desired.

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