I was fortunate to meet in Beirut a Lebanese chef I had admired from afar, Maroun Chédid. He had won a Bocuse d’Or representing Lebanon in 2005 (This award is the culinary equivalent of the Olympic games, the US won in 2009), was the Executif Chef for a string of restaurants in town (La Posta, Lubnaniyat, L’Atelier); considered an international Master Chef, he was amongst the main creators of nouvelle Lebanese cuisine: steeped in tradition but modern in form and technique.
Chef Maroun Chédid was warm, full of passion for his craft and down-to-earth; he showed me some of the projects he was working on, which included the total renovation of the Roumieh correctional facility’s kitchen (in order to feed 6000 inmates).
I tasted some of Chef Chédid’s creations, among them a cabbage salad that was outstanding: Finely shredded cabbage, crabmeat, some chopped nuts and a medley of seasonal fruits, including strawberries, melons, grapefruit segments, in a sauce that had hints of mustard seeds and curry.
I did not get the recipe for his salad, but this one is inspired by it; apples and the apple cider molasses I recently discovered, shredded cabbage, some Texas pecans.
Son Nick’s comment: ” Mom, this salad is good for anybody over 35, it is too healthy-tasting”.
INGREDIENTS: Quantity will serve 8 to 12
- 1 small green cabbage, shredded fine (about 18 ounces)
- 1 can lump crab meat (6 ounces or 170 g.)
- 2 large apples
- 1/2 cup of golden raisins (85 g or 3 ounces)
- 1 cup of pecans, toasted and coarsely chopped (6 ounces)
- 2 Tablespoons of apple cider molasses
- 1/4 cup of apple cider vinegar (2 ounces)
- 1/2 cup of olive oil
- several cranks of black pepper or mustard seeds
- pinch of turmeric or curry
- Shred the cabbage as fine as possible. Soak the raisins in a bowl of very hot water to soften them (optional).
- Drain and rinse the crabmeat. Add to the cabbage. Cut the apples in small chunks, add to the cabbage.
- Chop the pecans coarsely. Add to the salad. Drain the raisins and add to the salad.
- Pour two tablespoons of apple cider molasses in a bowl; add the apple cider vinegar and the olive oil whisking continuously. Add a few cracks of pepper or mustard seeds and some salt. Taste and adjust seasoning. Pour over the cabbage salad, toss and serve immediately or store in the fridge to consume later.
NOTE: The apple cider molasses can be replaced by some apple butter or honey.
23 Comments • Comments Feed