Autumn coleslaw
This recipe is inspired by Skye Gyngell at Petersham Nurseries Café near Richmond. It makes wonderful use of seasonal vegetables, showing how lovely they can be when eaten raw.
(Serves 4)
A quarter red cabbage, finely sliced
1 small fennel bulb, trimmed and sliced
4 small raw beetroots, washed and finely sliced
3 carrots, peeled and sliced in ribbons
4 aromatic apples, quartered, cored and finely sliced
A small bunch of tarragon leaves
Maldon sea salt
Freshly ground black pepper
Fresh lemon juice
A splash of extra-virgin olive oil
Dressing:
2 free-range egg yolks
1 tablespoon runny honey
1 teaspoon Dijon mustard
1 tablespoon cream
1 tablespoon cider vinegar
200ml mild olive oil
- Carefully arrange all the vegetables and apples in a bowl, season with salt and pepper, add the tarragon leaves, drizzle over the oil and lemon juice and toss very gently.
- Crack the yolks into a bowl and add honey, mustard, cream and vinegar. Whisk to combine. Season with salt and pepper. Gradually add the olive oil whisking constantly. The dressing will emulsify but won’t thicken like a mayonnaise. It should have the consistency of cream.
- Arrange the salad on individual salad plates and drizzle over the dressing.
Posted: 21 September 2009