As soon as I read about this salad in Burt Wolf’s Eating Well cookbook, I had to make it – and I have been making it ever since. It is a beautiful and delicious salad that is also easy to make. I use it as a side salad, but I also have eaten it as a summer lunch with some crusty bread on the side. Tonight I’m serving it with lamb chops.
Red Cabbage, Walnut and Goat Cheese Salad adapted from Star’s Restaurant, San Francisco
Yield: 4 sevings
6 cups thinly sliced red cabbage
2 Tablespoons Walnut Oil or a fruity EVOO
2 Tablespoons Mission Fig Vinegar or Apple Cider Vinegar
1 generous Tablespoon fresh thyme leaves
1/2 cup walnuts, lightly toasted in a dry pan until fragrant
Kosher Salt and fresh cracked black pepper to taste
8 ounce log of goat cheese or Crottin of goat cheese
Additional fresh thyme leaves for garnish
- In a large bowl, toss all of the ingredients Except for the goat cheese and thyme leaves for garnish. Allow to sit for at least 30 minutes but it can sit for several hours in a cool place.
- When you are ready to serve, heat the cabbage mixture in a wok or large saute pan, tossing for several minutes until heated through.
- Portion out to 4 salad bowls or plates and top each bowl with rounds of the goat cheese with the additional fresh thyme leaves sprinkled on top.
I have even eaten any leftovers the next day for lunch and it is still delicious.
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