Green Apple Truffle Slaw

11 Jun

A few weekends ago when I was in NY for Mother’s Day, I took two awesome classes with ZenCombatKef (aka the AMAZING Violet Zaki— seriously NYC people, seek her out!).  A few weekends after THAT JetSet and I met up with her and some friends in Central Park for a pot luck picnic and ZenCombat Kef brought this amazing Green Apple Truffle Slaw. Y’all already know I love a slaw, so I have not stopped thinking about this delicious side dish perfect for any summer meal. The people at the Food Network are my new favorites for coming up with this salad.

Apropos of nothing, here’s a picture I love:

12_funny+pictures

Green Apple Truffle Slaw

Ingredients

  • 4 large cloves garlic, unpeeled
  • 1/4 c extra-virgin olive oil, plus more for drizzling
  • 1/4 c fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1/4 c grapeseed oil
  • 5 Granny Smith apples, chopped as fine as you can (or julienned)
  • 1/2 small head green cabbage, very thinly sliced (about 4 c)
  • 1/3 c walnuts, toasted and chopped
  • 3 TBS chopped fresh parsley
  • 1 TBS black truffle oil

Directions

1. Preheat oven to 400F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin.

2. Combine 2 teaspoons water, the roasted garlic, lemon juice, 1 tsp salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.

3. Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes.

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