Chef Rob Feenie
This recipe is a play of soft and crunchy textures and tangy and sweet flavours that work perfectly together. It’s a great appetizer or light meal on a warm evening.
Blue Cheese and Apple Coleslaw
Ingredients
- 1/2 cup (125 mL) mayonnaise
- 1/2 cup (125 mL) sour cream
- 2 Tbsp (30 mL) lemon juice
- 3 Tbsp (45 mL) prepared horseradish, drained
- 1 tsp (5 mL) organic sugar
- 1 tsp (5 mL) salt
- 4 endives, finely shredded
- 1 cup (250 mL) Granny Smith or Braeburn apples, diced in 1/2-inch (1.25-cm) cubes
- 4 green onions
- 1/2 cup (125 mL) blue cheese, crumbled (Roquefort, Stilton, or Bresse blue)
Directions
01
Mix mayonnaise and sour cream in large bowl. Stir in lemon juice, horseradish, sugar, and salt. Add endives, apples, green onions, and blue cheese, then toss together. Cover and refrigerate for at least 30 minutes to allow flavours to develop before serving. Divide salad among six chilled plates and garnish with endive leaves.
