In Ticino this is the low tourism season and with the cold, all the grottoes are closed until spring. I miss them, and I miss one in particular: the grotto Lafranchi in Coglio which a couple villages away from where I live. I have already mentioned this place but since I cannot go there at the moment I wanted to try to make this cabbage and apple salad. This salad is part of a dish served with a venison tartar and even if it was in the first course in the autumn menu I found it more than enough. So the grotto is closed but I can still have their food. Tonight I’m going out with a couple of friends to the ice skating ring they have set up in the Piazza Grande in Locarno; around the ring is a bunch of stands and one of them is occupied by Davide and his chef Carlo from the grotto. Last week we got there too late and it was closed so this time I hope we can make it. Anyway, ice skating is not really in our plans…
Cabbage and Apple Salad with Honey Dressing
Prep time: 10 min
Recipe for 2
250 g shredded cabbage
1 tbsp honey
1 tbsp cider vinegar
2 tbsp olive oil
Salt and pepper
2 tbsp roasted walnuts
Peel the apple, cut it into four parts and core. Take each piece and cut it lengthways into four. Turn the apple quart and slice into 0.5 thick pieces. Add to the cabbage.
Chop the walnuts and add ¾ to the salad.
In a bowl mix together the honey, the vinegar, the olive oil, salt and pepper to taste. Add to the cabbage and apple and blend well. Place on a serving plate and sprinkle with the remaining walnuts. Serve with crusty bread or game and why not some cheese…