Recipe of the week: Beet and apple slaw
Robin Asbel's salad combines beets, apples, and green cabbage, topped with a garnish of parsley.
Next time you dress a salad with olive oil, do more than check the label, said Jane Black in The Washington Post. “A new movement is afoot” among high-quality producers to create another category, called “super-premium,” to supercede the catchall term “extra virgin”—which means little more than not offensively rancid. Until labeling changes, taste oils side by side: The top-selling extra-virgin oils have relatively high rancidity; in comparison, the freshness of the best oils should be striking.
Beet and apple slaw
Adapted from Big Vegan, by Robin Asbell (Chronicle)
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1 medium beet, trimmed, peeled, and cut into chunks
2 medium Granny Smith apples, cored and cut into chunks
½ head green cabbage, cored
3 tbsp champagne vinegar
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1 tbsp agave syrup (or honey)
1 tbsp Dijon-style mustard
¼ tsp salt
¼ cup olive oil
½ cup packed flat-leaf parsley, coarsely chopped, for garnish
Using a box grater or a food processor fitted with a shredding disk, coarsely shred chunks of beet and apples, transferring to large stainless-steel bowl as you work.
Use large-holed side of box grater to cut cabbage, or, if using a food processor, switch to a slicing disk; the yield should be 2 packed cups. Add cabbage to bowl.
Whisk together vinegar, agave syrup, mustard, and salt. Whisk in oil to form an emulsified dressing. Pour over beet-apple-cabbage mixture and toss to coat. Transfer to serving bowl and sprinkle with parsley. Cover and refrigerate for up to 2 days. Serve chilled. Serves up to 7 as a side.
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