Name: Apple and hazelnut slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: Dressing; 1 free-range egg yolk; 1 teaspoon liquid honey, or to taste; 1 tablespoon sherry vinegar; 1 tablespoon dijon mustard; 1/3 cup vegetable oil (such as grapeseed oil, or try a very mild olive oil); 2 teaspoon crème fraîche; Slaw; 1/3 cup shelled hazelnuts; 2 crisp apples; 1 bulb fennel; juice 1 lemon; 1/4 red cabbage, thinly sliced; 1/4 white cabbage, thinly sliced; 3 stems flat-leaf parsley, roughly chopped; 1 tablespoon olive oil

Apple and hazelnut slaw

Fruit salads are great all year round, but a little harder in winter. However more hearty in its flavours, this dish does the trick.

Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

Dressing

1 free-range egg yolk

1 teaspoon liquid honey, or to taste

1 tablespoon sherry vinegar

1 tablespoon dijon mustard

1/3 cup vegetable oil (such as grapeseed oil, or try a very mild olive oil)

2 teaspoon crème fraîche

Slaw

1/3 cup shelled hazelnuts

2 crisp apples

1 bulb fennel

juice 1 lemon

1/4 red cabbage, thinly sliced

1/4 white cabbage, thinly sliced

3 stems flat-leaf parsley, roughly chopped

1 tablespoon olive oil

Method

1.Preheat oven to 170°C fan forced.

2.In a bowl, whisk together the egg yolk, honey, vinegar and mustard with a pinch of salt. Still whisking, add the oil very slowly in a thin stream until the dressing is well combined and slightly thickened. Gently stir in the crème fraîche. Cover bowl and refrigerate until required.

3.Lightly roast hazelnuts on a lined tray in the oven until fragrant (about 10 minutes). Wrap the hot nuts in a clean tea towel and let them sit for 5 minutes. Vigorously rub the nuts against each other in the towel to remove most of the skins. Roughly chop skinned hazelnuts and set aside.

4.Thinly slice apples into fine discs on a mandoline or with a sharp knife, avoiding the core. Trim and thinly slice fennel bulb. Place apple and fennel in a large bowl and toss with the lemon juice to prevent browning. Add the thinly sliced cabbage and parsley.

5.Drizzle with olive oil, season lightly and toss slaw together. Sprinkle chopped hazelnuts over the top and serve with a good drizzle of crème fraîche dressing.