{"id":12376,"date":"2015-11-20T15:27:55","date_gmt":"2015-11-20T14:27:55","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12376"},"modified":"2015-11-20T15:27:17","modified_gmt":"2015-11-20T14:27:17","slug":"white-cabbage-salad-with-apple-and-provolone-cheese","status":"publish","type":"post","link":"http:\/\/test.theeatculture.com\/en\/white-cabbage-salad-with-apple-and-provolone-cheese\/","title":{"rendered":"White cabbage salad with apple and Provolone cheese"},"content":{"rendered":"<blockquote><p><strong><span style=\"font-weight: 400;\">\u201cTo make a good salad is to be a brilliant diplomat &#8211; the problem is entirely the same in both cases. To know how much oil to mix in with one&#8217;s vinegar\u201d<\/span><\/strong>. Oscar Wilde<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p><strong><span style=\"font-weight: 400;\">Sometimes three simple ingredients are enough to make great things. This is definitely one of those times. Red chicory with apples is one of my fathers\u2019 favourite side dishes, so the couple apple-salad was already well known in my mind. But so revised it\u2019s really super! Believe me, you have to taste it once in your life.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS\u00a0(Serves 4 )<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">A white cabbage (but also a red one if you want to impress with the colour contrast and if you like a more pronounced flavour)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 Golden Delicious apples<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 gr. of spicy Provolone cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Extra virgin olive oil (in this recipe is an ingredient in all respects. Choose it with an excellent quality, this will make a real difference)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Salt and black pepper q.s.<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Optional: some seeds of cumin if you want to give an extra touch, a few drops of balsamic vinegar if you like a bittersweet note.<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong> <em>This boots are made for walking &#8211; Nancy Sinatra<\/em><\/span><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12368\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1.jpg\" alt=\"Insalata di cappuccio con mela e provolone\" width=\"850\" height=\"588\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1-300x207.jpg 300w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1-330x228.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1-690x477.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_1-838x580.jpg 838w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><strong><span style=\"font-weight: 400;\">I must start to tell you that this is the kind of a dish which I define &#8220;cut &amp; assemble&#8221;: you just cut all the ingredients and arrange the dish! Start from the cabbage, rinse it and dry it. Now lay them on a cutting board and divide it first in half and then into quarters along the length. You just have to chop it into strips and place in a bowl if you want to serve it as a side dish, or in a flat portion if you prefer serve it as a starter. Season the julienned cabbage with salt, extra virgin olive oil and pepper, so set aside. Then pass to apples by washing them really well (since we haven\u2019t to the peel them). Remove the core from the apples and cut them into small pieces. Add the apples in the cabbage. Grated spicy Provolone over the apples and yes, the dish is now ready! I challenge you to take more than five minutes to make it,<\/span> <span style=\"font-weight: 400;\">above all, more than a couple of seconds to fall in love with it. I wish you an happy weekend!<\/span><\/strong><\/p>\n<p><span style=\"font-weight: 400;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12370\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2.jpg\" alt=\"Insalata di cappuccio con mele e provolone piccante\" width=\"850\" height=\"567\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2-300x200.jpg 300w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2-330x220.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2-296x197.jpg 296w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Insa_2-690x460.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cTo make a good salad is to be a brilliant diplomat &#8211; the problem is entirely the same in both cases. To know how&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1045,1046,1367,975],"_links":{"self":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12376"}],"collection":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12376"}],"version-history":[{"count":3,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12376\/revisions"}],"predecessor-version":[{"id":12378,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12376\/revisions\/12378"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12373"}],"wp:attachment":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12376"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}