Winter Salad at room temperature. Baby it’s cold outside.

 Preparation time: Approx. 15 min.
 For 4 people, Appetizer
 Difficulty Level: Easy
Ingredients
Red cabbage
1 small red cabbage 
1 tsp salt
6 tbsp olive oil
2 tbsp of apple-cider vinegar
some sugar (optional)
 
Caramelized nuts
80 grams of walnuts
2 tbsp sugar
 
Caramelized pears
1 pear (f.i.Williams)
1 tsp butter
1/2 tsp of sugar
 
Salad
4 handful of lamb’s lettuce (or bib lettuce)
100 g goat cream cheese
300 g small potatoes, boiled
1 tbsp butter for frying
1 sprig of fresh thyme (alternatively dried)
 
Dressing
olive oil
mild-sweet pear vinegar (alternatively fig vinegar, aged balsamico)
salt, pepper
Special equipment
None
From the region
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WINTER SALAD AT ROOM TEMPERATURE.

BABY, IT’S COLD OUTSIDE.
 
 
The thermometer dropped to two degrees this week. T-W-O. Winter is here.  Traditionally in Austria we eat goose with cooked red cabbage in late fall. “Martinigansl”, around the day of Saint Martin, which falls on November 11. growing up, my family left this out, because I just couldn’t become friends with the goose and the red cabbage. And even though “finish your plate” was not really an issue, my parents insisted on “taste it“. No chance. Not with me. Even years later, when I tasted the cooked red cabbage in many varieties (with apples, chestnuts, etc.), I am certain: Red cabbage and I will not become friends. 
 
 
At least not cooked red cabbage. Because I find it a refreshing ingredient when it is raw. And simply perfect for my lukewarm winter salad, which distracts from the temperatures and makes for an exquisitely cheerful appetizer with its color splendor.
 
 
Red cabbage and salad, that’s a good match.
Preparation

1. Wash the potatoes and place in cold water. Boil. With such small potatoes this takes about 15 minutes.

2. Remove the red cabbage from the stalk and grate finely. Sprinkle with salt and knead briefly with your hands. Let rest for a few minutes. Then season with olive oil, vinegar and salt.

3. For the caramelized pears, briefly melt the butter in a pan and let it froth a bit. Add the pears, sprinkle with sugar and caramelise briefly. Set aside.

4. For the caramelized nuts put the sugar in a hot pan, add the walnuts. When the sugar melts and the walnuts roast, sway briefly and place on baking paper.

5. For the dressing mix oil and vinegar in a ratio of 3: 1 and season with salt and pepper.

6. Divide the boiled potatoes and brown briefly in clarified butter.

7. Wash the lamb’s lettuce. Mix with the red cabbage and the dressing. Serve with the potatoes, nuts and goat’s cheese. Don’t forget thyme.

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