Italianate Gourmet Slaw

Italianate Gourmet Slaw

featuring DHC Núñez de Prado Extra Virgin Olive Oil

INGREDIENTS (serves 4)

  • 1 1/2 tablespoons champagne vinegar
  • 2 tablespoons lemon juice, divided
  • 3/8 cup Núñez de Prado Extra Virgin Olive Oil
  • 1 small Fuji or Gala apple, cored and thinly sliced
  • 2 cups cabbage, thinly sliced
  • 1 cup fennel, thinly sliced
  • 1 cup arugula, roughly chopped (or use whole baby leaves)
  • 2 tablespoons fresh basil leaves, thinly sliced
  • 2 tablespoons toasted pine nuts (optional)
  • Salt and pepper

DIRECTIONS

Whisk together the vinegar and 1 tablespoon of lemon juice, working in the olive oil and salt and pepper (to taste). Set aside. In a large bowl, toss together the apple slices and remaining tablespoon of lemon juice. Add remaining ingredients and toss. Add the reserved dressing and toss again. Add more salt and pepper, as desired, and serve.

 

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Tips:
  • For a sweeter version of the salad, use white balsamic vinegar instead of champagne vinegar.
  • This recipe can easily be doubled or tripled for large groups.
  • If your fennel came with leafy fronds chop up some of the leaves and add for extra flavor.