Northwest Roquefort Apple Slaw
8 to 10 Servings
1/2 small head of green cabbage, about 1 pound, finely shredded
1/4 head of red cabbage (about 1/2 pound), finely shredded
1 cup finely shredded savory cabbage (about 1/4 pound)
2 large unpeeled Delicious apples, cored and cut into 1/4-inch dice
1 small, sweet red onion, chopped (1/2 cup)
1 celery rib, cut into 1/4-inch dice
1 tablespoon plus 2 teaspoons sugar
1/2 cup dry white wine
1/3 cup fresh lemon juice
1/4 cup salad or walnut oil
4 hard cooked egg yolks, mashed
1 tablespoon German-style mustard, preferably Dusseldorf
1 teaspoon salt
Freshly ground pepper
1/2 cup heavy cream, lightly whipped to hold soft peaks
4 ounces Roquefort cheese, crumbled (about 1 cup)
Walnut halves, for garnish
In a large bowl, combine the green, red and savoy cabbages, the apples, onion, celery and 2 teaspoons of the sugar.
In a separate bowl, whisk together the wine, lemon juice, oil, egg yolks, mustard, remaining 1 tablespoon sugar, the salt and pepper to taste until well blended. Fold in cream.
Pour the dressing over the vegetables and toss. Add the cheese and toss again. Garnish with walnuts, if desired.
Recipe Melanie Barnard
Featured in "The Best Of Food & Wine, 1984"
8 to 10 Servings
1/2 small head of green cabbage, about 1 pound, finely shredded
1/4 head of red cabbage (about 1/2 pound), finely shredded
1 cup finely shredded savory cabbage (about 1/4 pound)
2 large unpeeled Delicious apples, cored and cut into 1/4-inch dice
1 small, sweet red onion, chopped (1/2 cup)
1 celery rib, cut into 1/4-inch dice
1 tablespoon plus 2 teaspoons sugar
1/2 cup dry white wine
1/3 cup fresh lemon juice
1/4 cup salad or walnut oil
4 hard cooked egg yolks, mashed
1 tablespoon German-style mustard, preferably Dusseldorf
1 teaspoon salt
Freshly ground pepper
1/2 cup heavy cream, lightly whipped to hold soft peaks
4 ounces Roquefort cheese, crumbled (about 1 cup)
Walnut halves, for garnish
In a large bowl, combine the green, red and savoy cabbages, the apples, onion, celery and 2 teaspoons of the sugar.
In a separate bowl, whisk together the wine, lemon juice, oil, egg yolks, mustard, remaining 1 tablespoon sugar, the salt and pepper to taste until well blended. Fold in cream.
Pour the dressing over the vegetables and toss. Add the cheese and toss again. Garnish with walnuts, if desired.
Recipe Melanie Barnard
Featured in "The Best Of Food & Wine, 1984"