Farmers' Market Slaw

from CUESA's Market Chef, Sarah Henkin for the Food Wise Booth on June 23, 2009

 

Serves 6

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INGREDIENTS:

Slaw
1 small or ½ medium white cabbage, thinly sliced                                  
3 carrots, peeled and thinly sliced                                                         
1 bunch radishes, tops removed, thinly sliced                         
2 torpedo onions, thinly sliced                                                  
1 bulb fennel, core removed and thinly sliced                           
1 small bunch parsley, chopped                                              
1 tablespoon cilantro (optional), chopped                                            
2 tablespoons homemade mayonnaise, more or less to taste                               
1 teaspoon Dijon mustard, or more to taste
Salt and freshly ground pepper, to taste

Homemade Mayonnaise
1 egg yolk
½ teaspoon Dijon mustard
¾ cup vegetable or other neutral-flavored oil
1 teaspoon cider vinegar
1-1 ½ teaspoon lemon juice
Salt

PREPARATION:

For the Mayonnaise

Whisk the egg yolk with the mustard, add oil drop by drop at first, whisking continuously until emulsion forms, drizzle in rest of the oil continuing to whisk until oil is fully incorporated. Whisk in vinegar and lemon juice, taste and add salt as desired.

To serve
Mix the vegetables and the herbs together, add the mayonnaise and mustard and mix well to incorporate.  Taste and add salt and pepper as desired.