By Jill Lightner
Photography by Amy Johnson
The clean apple flavors of Bantam Cider Wunderkind are fantastic with this rich, can’t-stop-eating-it salad. Both cider and recipe have a touch of sweetness and a delicate edge of complexity that makes each bite (and sip) a slightly different experience.
Charred Cabbage Salad
Recipe by Mei Mei Street Kitchen & Restaurant, Boston
¼ cup rice wine vinegar
Chili oil, to taste
¾ cup olive oil
2 tablespoons canola oil
1 clove garlic, minced
½ cup coarse panko bread crumbs
Kosher salt, to taste
1 small green cabbage, halved
2 red apples, cored and diced
½ cup crumbled feta cheese
1 tablespoon butter
In a small bowl, whisk together rice wine vinegar and chili oil. Pouring slowly while whisking, add olive oil. Set dressing aside while you make the salad.
Preheat the grill to high heat. Meanwhile, add canola oil to a sauté pan and set over medium heat. Stir in garlic. Add panko and sauté until golden brown. Season with a pinch of salt and set aside.
Place cabbage halves cut side down to the grill. Char for 2 to 3 minutes. Remove from heat, and slice into thin ribbons. Toss charred cabbage and apples with a generous amount of dressing. Add garlic-toasted panko and feta; season to taste. Divide salad between four plates.
Melt butter in a large skillet set over medium-low heat. Crack eggs directly into the pan and cook until the whites and set and the yolks are runny, 2 to 3 minutes. Top each serving of salad with an egg and serve.