Alsacian slaw with lardons and apples

stats:

serves 4-6

what you need:

1/2  pound (8 ounces) thinly sliced green cabbage
4 ounces diced granny smith apples
5 ounces diced lardons
1 tablespoon minced fresh Italian parsley
3 tablespoons grapeseed oil
1 teaspoon rendered lardon fat (optional)
1 tablespoon honey
1 teaspoon heavy cream
1 tablespoon cider vinegar
2 teaspoons sel de Guérande or fleur de sel

 how to:

salad

• Cook Lardons.  Heat a pan over a medium-high flame.  Add the lardons and cook. Drain lardons on paper towels. Reserve the lardon fat in the pan. Once cool, dice lardons and set aside.

• Combine.  In a bowl combine the cabbage, lardons, apples, and parsley.

dressing

• Acid.  Place vinegar in a bowl.

• Oil.  Whisk in oil and lardon fat.

• Season.  Add honey, cream, salt and pepper.  Mix well using a whisk, a food processor or an immersion blender.

• Dress Salad.  Slowly incorporate the dressing into the salad.

• Chill.  Place dressed salad in the refrigerator for at least one hour (salad will store for a few days in the refrigerator and can be made in advance.

• Adjust Seasoning.  Adjust seasoning if necessary

• Serve.  Serve chilled.