Coleslaw With Walnuts, Cheese & Raisins

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Coleslaw with walnuts, cheese and raisins will make an ideal side dish for a barbecue. Make Coleslaw with walnuts, cheese and raisins with help from an award-winning chef from Vermont in this free video clip.

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Video Transcript

Hello, my name is Gabe Thompson. I'm the chef of Epicurean Group, Dell' Anima, L'Artusi, Anfora, L'Apicio and Epicurean events. We're going to make today a coleslaw with walnuts and pecorino cheese. It's a great side, great salad, great for a barbecue. The ingredients are apple, red cabbage, fennel, walnuts and pecorino cheese and then we're going to make a roasted pear dressing which is going to have pears, Dijon mustard, apple cider, apple cider vinegar, a little bit of honey and olive oil. So the first thing we need to do to make this is to season up our pears with a little bit of salt, pepper and olive oil. We're going to roast those in a 400 degree oven for 10 to 15 minutes until soft. Then we're going to pull that out of the oven, put it in a blender with the apple cider, the apple cider vinegar, the honey and the Dijon mustard, add a little salt and pepper and blend that up, slowly add olive oil to it until it's emulsified. At the end it should look a little bit like a Caesar dressing. If it's a little too thick, add a little bit of water to it to thin it out, taste it to make sure that it has enough salt and pepper and you should be good. Once we have the dressing made, we'll have, in a bowl we'll combine the apples, the cabbage, the fennel, the walnuts and the pecorino, add the dressing to that, mix it up thoroughly, make sure it's coated evenly. Taste it for seasoning, it might need a little more salt and pepper and then it's a great side, great salad, great for a barbecue.

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