Cabbage, Blue Cheese Walnut Slaw
Cabbage, Blue Cheese Walnut Slaw
Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrots into matchsticks (or grate coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice or grate the celeriac.
Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sweetness if necessary.
Toss the salad ingredients together gently so you don't break up the cheese too much. Drizzle the dressing on each individual plate.
Ingredients
Directions
Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrots into matchsticks (or grate coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice or grate the celeriac.
Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sweetness if necessary.
Toss the salad ingredients together gently so you don't break up the cheese too much. Drizzle the dressing on each individual plate.
Notes
