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.
