Name: Savoy Cabbage, Carrot, and Apple Salad
Cook time: 45 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 3 tablespoons apple juice; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 1/2 teaspoon caraway seeds, lightly crushed; 1/2 head Savoy cabbage, cored and very thinly sliced (4 cups); 2 large carrots, very thinly julienned (2 cups); 1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick; fresh parsley leaves (preferably flat-leaf)

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved.

Active time: 45 min Start to finish: 1‚ hr

Cooks' notes:

•Use a mandoline or other manual slicer as an easy and fast way to slice cabbage and julienne carrots .

•Salad may be made 1 day ahead. Place plastic wrap directly on surface of salad, then cover bowl and chill. Season again before serving.

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