Kathy Gunst's Cabbage Salad With Blue Cheese And Honeyed Walnuts

Kathy Gunst's cabbage salad. (Karyn Miller Medzon/Here & Now)
Kathy Gunst's cabbage salad. (Karyn Miller Medzon/Here & Now)

Our fearless leader Kathleen McKenna has many a time brought a certain very tasty, red cabbage salad to Here & Now's lunch parties.  We should've guessed-- that it's a Kathy Gunst special!

Kathy writes "This salad, ideal for the winter months, comes from the book, "Relax, Company's Coming!" The dish can be made several hours ahead of time. Cover and refrigerate until ready to serve.

The Mustard Vinaigrette:

1 1/2 tablespoons Dijon mustard
Salt and pepper
1/2 pound Roquefort or good blue cheese, crumbled
1/4 cup, plus 1 tablespoon red or white wine vinegar
1/4 cup olive oil

The Salad:
1 large red cabbage, about 2 1/2 pounds
1 tablespoon olive oil
1 teaspoon butter
1 cup walnut halves
Salt and pepper
3 tablespoons honey

In the bottom of a large salad bowl, mix the mustard, salt, and pepper. Add 1 or 2 tablespoons of the blue cheese and mash to create a paste. Add the vinegar and stir well. Add the oil and stir to create a smooth vinaigrette.

Core the cabbage and cut in half. Using a food processor or sharp knife, cut into very thin slices and place on top of the dressing in the bowl.

In a medium skillet heat the oil and butter over moderate heat. Add the walnuts, salt, and pepper, and cook 5 minutes, stirring frequently. Be careful not to let the nuts burn. Drizzle the honey over the nuts, stir well, and cook another 2 to 3 minutes, or until the nuts are coated in the honey. Remove from the heat.

Sprinkle the honeyed walnuts and the remaining blue cheese over the cabbage and toss. Taste for seasoning and add more salt and pepper as needed. If you have a particularly large cabbage you may need to add another tablespoon of vinegar and 2 more tablespoons of oil to moisten. Serve at room temperature. Serves 6 to 8.

This program aired on December 21, 2011. The audio for this program is not available.


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