6 people
SALAD
Ina Garten At Home (p. 82)
Red cabbage - 1⁄2 head
Green cabbage - 1⁄2 head
Carrots - 4
Mayonnaise - 2 cups
Dijon mustard - 1⁄4 cup
Whole-grain mustard - 2 tbl
Apple cider vinegar - 2 tbl
Celery salt - 1 tsp
Roquefort (or blue) cheese - 6 oz
Cabbages - slice thinly by hand or in a food processor with the blade attachment
Carrots - slice very thinly by hand or in a food processor with the blade attachment
Mix the sliced red cabbage, green cabbage and carrots in a large bowl. In a separate bowl, whisk together the mayonnaise, two mustards, vinegar, celery salt, 1⁄2 tsp kosher salt, and 1⁄2 tsp pepper. Pour enough of the mayonnaise dressing over the grated vegetables to moisten and toss well. Add the crumbled Roquefort (or blue) cheeses and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature. Garnish with reserved grated vegetables.