Ingredients for 6 servings
- 500 g fresh red cabbage
- 2 small cooked red beets
- 100 g red apples
- juice of one lemon
- 80 g walnuts
- 80 g granulated sugar
- white pepper
- teaspoon of Worcestershire sauce
- tablespoon of olive oil
- fresh thyme
- salt
Remove the tough core from the red cabbage and cut it into the finest strips possible. Salt it and squeeze it to make it tender.
Also cut the cooked red beet into small strips and add to the cabbage. Chop the thyme leaves and add to the salad base. Core the apples and cut them into thin wedges. Add to the vegetables.
Place coarsely chopped walnuts in a hot pan to roast. When the nuts become fragrant, sprinkle them with half of the sugar and let it caramelize.
Whisk together a dressing from lemon juice, the remaining sugar, pepper, olive oil, and Worcestershire sauce.
Gently mix everything and layer it on a plate. Sprinkle with caramelized nuts and garnish with sprigs of thyme.
