Cabbage Saku Saku: half
Renette apples (if available): 2
Walnut kernels: 5
Extra virgin olive oil: 2 tbsp
Wine vinegar: 1 tbsp
Lemon juice: to taste
Salt to taste.


1. Remove the outer leaves of the cabbage and choose the softest ones. Cut the cabbage very thin with a knife, place it in a colander, add salt and leave it to rest for half an hour. By doing so it will lose some of its vegetation water.

2. Slice the apples thinly and sprinkle them with a little lemon juice to prevent them from turning black.

3. Crumble the walnut kernels.

4. Prepare a vinagrette by mixing the extra virgin olive oil, vinegar and salt with a fork.

5. Collect the cut and drained cabbage in a bowl, the apples and, just before serving the salad, dress it with the vinagrette, completing it with the walnut kernels.