Winter Slaw with Farro
Taken from Smitten Kitchen Every Day by Deb Perelman.
Place the apricots in a small bowl with the vinegar, and set aside while preparing other ingredients.
Cut the cabbage in half, and remove the core; then cut the halves again so that you have quarters. With a mandoline or a knife, slice the cabbage into very thin ribbons. You'll have about 12 cups total, which will seem like a lot but it will wilt down with dressing on it. Pile it in your largest bowl.
Add to the bowl the apricots and their vinegar, the farro, almonds, and most of the Parmesan, plus the olive oil, salt, and a good helping of freshly ground black pepper. Toss to combine, and try to give it 15 minutes, to let the ingredients settle a little before making seasoning adjustments; then add more vinegar, Parmesan, oil, salt, and pepper to taste. Heap on plates in piles, and top with remaining Parmesan.
Ingredients
Directions
Place the apricots in a small bowl with the vinegar, and set aside while preparing other ingredients.
Cut the cabbage in half, and remove the core; then cut the halves again so that you have quarters. With a mandoline or a knife, slice the cabbage into very thin ribbons. You'll have about 12 cups total, which will seem like a lot but it will wilt down with dressing on it. Pile it in your largest bowl.
Add to the bowl the apricots and their vinegar, the farro, almonds, and most of the Parmesan, plus the olive oil, salt, and a good helping of freshly ground black pepper. Toss to combine, and try to give it 15 minutes, to let the ingredients settle a little before making seasoning adjustments; then add more vinegar, Parmesan, oil, salt, and pepper to taste. Heap on plates in piles, and top with remaining Parmesan.
Notes
