Recipe: Jacques Pepin's Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese
Excerpted from Jacques Pépin: Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Red Cabbage, Pistachio, and Cranberry Salad with Blue Cheese
Serves 4
The crunchiness of the cabbage and nuts in this substantial salad goes well with the chewiness of the sweet dried cranberries. A topping of crumbled blue cheese—I use Stilton or Roquefort—adds depth.
1½ pounds red cabbage (1 small to medium head), wilted leaves and big ribs removed and discarded (about 1 pound trimmed)
½ cup pistachio nuts
½ cup dried cranberries
1½ teaspoons salt
1 teaspoon Tabasco sauce
1 tablespoon cider vinegar
2 tablespoons peanut oil
1 tablespoon walnut oil
6 tablespoons crumbled blue cheese, such as Stilton or Roquefort
3 tablespoons chopped fresh chives
Shred the cabbage on a mandoline or cut it into thin strips with a sharp knife. Transfer to a bowl and add the pistachios, cranberries, salt, Tabasco, vinegar, and both oils. Mix well and let marinate for about 1 hour.
Divide the salad among four plates. Sprinkle with the blue cheese and chives and serve.
