- 1 small savoy cabbage
- 1/3 cup walnuts
- 2 tablespoons cider vinegar
- 1 tablespoon lemon juice
- Salt and pepper
- ½ cup olive oil
- 2 tablespoons creme fraiche or heavy cream
- 2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
- Preheat the oven to 375°F.
- Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
- Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
- To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the créme fraîche or cream. Taste and adjust the acid and salt as desired.
- Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.