It’s the sweet-and-sour lingonberries that make this salad distinctive. Gutenbrunner likes the dish as a midafternoon meal with a sour brown bread, like rye, plus a Cheddar or soft blue cheese and a cold beer.
- Lingonberry or Cranberry Preserves ¼ cup
- Walnut Oil ¼ cup
- Sherry Vinegar 2 Tbs
- Red Cabbage 1 lb, thinly sliced
- Walnuts ¼ cup, toasted and very coarsely chopped
- Granny Smith or Golden Delicious Apple cored, sliced into very thin rounds or julienne strips
- For Garnish
- Edible Flowers
- Small herb Sprigs
- In a medium bowl, mix the preserves with the walnut oil and vinegar. Add the cabbage and walnuts and toss to coat. Season with salt and pepper and toss again.
- Mound the salad on plates. Garnish with the apple and, if desired, the flowers and herbs, and serve.
Recipe reproduced with permission from Neue Cuisine: The Elegant Tastes of Vienna by Kurt Gutenbrunner with Jane Sigal (Rizzoli, 2011)