Blue Cheese Coleslaw (Serves 6 to 8)
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
½ small head green cabbage
½ small head red cabbage
4 large carrots
2 cups good mayonnaise
¼ cup Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups crumbled Roquefort (6 ounces)
1 cup chopped fresh flat-leaf parsley
Cut the cabbage halves in half and cut out the cores. Set up the food processor with the slicing blade and place the pieces of cabbage horizontally in the feed tube, one at a time. (If they don’t fit, cut them to fit lying down.) Insert the feed tube pusher and turn on the processor, but don’t press on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage. Transfer to a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
Change the slicing blade for the large shredding blade and cut the carrots so they will fit horizontally into the feed tube. Replace the feed tube pusher and press firmly with the food processor on. Transfer the shredded carrots to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, two mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables to moisten, and toss well. Add the Roquefort and the parsley 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 the reserved granted vegetables.