1 small red onion, peeled and sliced, into ⅛ inch rounds
1 small head green, purple, or savoy cabbage
1 tablespoon extra virgin olive oil
1 ½ teaspoons salt, divided
1 large Fuji or other crisp eating apple
2 ribs celery, sliced into ⅛ inch slices on the bias
10 turns of the pepper mill, or scant ¼ teaspoon black pepper
¼ cup lemon juice
2 teaspoons chopped fresh dill
½ cup Salt-and-Butter Roasted Pecans
Salt-and-Butter Roasted Pecans
2 cups pecan halves
2 tablespoons melted butter
¾ teaspoon salt, divided
Directions
In a small bowl, whisk the vinegar, ¼ cup water, and the honey till the honey dissolves. Add the red onion. Set aside.
Cut the cabbage into 12 wedges, leaving the core attached. Heat a 12-inch cast iron skillet or saute pan over medium-high heat, and add olive oil. Sear the cabbage on the cut sides till they are charred, not golden brown—dark and charred. Season the cabbage with 1 teaspoon salt and set aside to cool.
Just before you assemble your slaw, cut the 4 sides of the apple off its core. Then slice the apple into ⅛ inch thick slices.
In a medium bowl, toss together the cabbage, the onions with their liquid, apple, celery, black pepper, lemon juice, dill and remaining salt. Let this mingle while you cook the fish. Just before serving, stir in the pecans.
For the Pecans: Preheat your oven to 350 degrees. Toss the pecans thoroughly with the melted butter and ½ teaspoon of the salt. Spread them out in a single layer on a baking sheet and slide that sheet onto the middle rack of your oven. Roast the pecans for 11 minutes if using pecan halves or 10 minutes if using pieces.
Bring the slightly darkened and toasty-smelling pecans out of the oven and hit them with the remaining
salt. Let them cool 5 minutes before you eat them. These will keep for 2 weeks in an airtight container at room temperature.
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