Alsacian slaw with lardons and apple

Alsacian Slaw with Lardons and Apples by Chef Morgan

Alsacian slaw with lardons and apples

stats:

serves 4-6

what you need:

1/2  pound (8 ounces) thinly sliced green cabbage
4 ounces diced granny smith apples
5 ounces diced lardons
1 tablespoon minced fresh Italian parsley
3 tablespoons grapeseed oil
1 teaspoon rendered lardon fat (optional)
1 tablespoon honey
1 teaspoon heavy cream
1 tablespoon cider vinegar
2 teaspoons sel de Guérande or fleur de sel

 how to:

salad

  • Cook Lardons.  Heat a pan over a medium-high flame.  Add the lardons and cook. Drain lardons on paper towels. Reserve the lardon fat in the pan. Once cool, dice lardons and set aside.
  • Combine.  In a bowl combine the cabbage, lardons, apples, and parsley.

dressing

  • Acid.  Place vinegar in a bowl.
  • Oil.  Whisk in oil and lardon fat.
  • Season.  Add honey, cream, salt and pepper.  Mix well using a whisk, a food processor or an immersion blender.
  • Dress Salad.  Slowly incorporate the dressing into the salad.
  • Chill.  Place dressed salad in the refrigerator for at least one hour (salad will store for a few days in the refrigerator and can be made in advance.
  • Adjust Seasoning.  Adjust seasoning if necessary
  • Serve.  Serve chilled.
Cabbage by Chef Morgan
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2 responses to “Alsacian slaw with lardons and apple”

  1. Kim - Liv Life says:

    I discovered slaws late in life. I think it was the drippy, mushy mayo covered slaws that made me think I didn’t like slaw. However! Love the ingredients you have here and all the flavors together. Nicely done!

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