Slaw with pears, toasted hazelnuts and buttermilk dressing

Slaw with pears, toasted hazelnuts and buttermilk dressing

By
From
Spring
Serves
6
Photographer
Andy Sewell

There is nothing quite like a really good coleslaw. It makes for an excellent side, especially with grilled meats or rich slow-cooked dishes, such as shoulder of pork. It’s easy to prepare and, unlike most salads, really benefits from being dressed a couple of hours in advance, to allow time for the flavours to develop and mellow. You can add and subtract ingredients as you like, but I think this salad needs both a nutty crunch and a little fruity sweetness to make it really interesting. The dressing, which includes buttermilk and cider vinegar, gives it a creamy, yet gutsy, finish.

Ingredients

Quantity Ingredient
120g shelled and skinned hazelnuts
1/4 red cabbage, cored
1/4 white cabbage, cored
1 fennel bulb, peeled
3 firm ripe pears
a bunch flat-leaf parsley, leaves only
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1 organic free-range egg yolk
1/2 tablespoon dijon mustard
1 1/2 teaspoons honey
1 tablespoon good quality cider vinegar
180ml mild-tasting extra virgin olive oil
2 tablespoons buttermilk

Method

  1. Preheat the oven to 180°C. Spread the hazelnuts out on a baking sheet and toast them on the middle shelf of the oven for 4–5 minutes. Remove from the oven and allow to cool, then chop roughly.
  2. Finely slice both the red and white cabbage into thin ribbons and place in a bowl. Remove the tough, fibrous outer layer from the fennel, cut the bulb in half lengthways and then slice very finely. Add to the cabbage.
  3. Halve the pears, remove the core and then slice finely. Add to the bowl of cabbage and fennel, toss lightly and season well with salt and plenty of pepper. Set aside while you make the dressing.
  4. Put the egg yolk, mustard, honey and vinegar into a small bowl. Season with a little salt and pepper and stir vigorously to combine. Now whisk in the olive oil slowly, almost drip by drip to begin with, increasing the flow slightly once the dressing begins to homogenise. Continue until all the oil is incorporated. Stir in the buttermilk, then taste and adjust the seasoning as necessary.
  5. Pour the dressing over the salad and mix together gently but thoroughly using your fingertips. Set aside in a cool place for an hour or two before serving.
Tags:
Skye Gyngell
seasonal
Spring
London
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