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Chef Patti Anastasia
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Table Talk » Winter Market Slaw with Maple Vinaigrette

I developed this recipe for a demo at the Salem, NH Farmers' Market. It's a great winter slaw to serve with roasted pork, chicken, beef, or lamb. Or to enjoy for lunch with some soup or a sandwich. It's a great way to enjoy some winter vegetables in a new way. The shoppers and the vendors at the market loved it. I hope you will too.


Winter Market Slaw with Maple Vinaigrette

1 pound butternut squash, peeled and seeded
6 carrots, peeled
1 bulb celeriac or 1 turnip, peeled
1 6-inch piece daikon, peeled
1 apple
1 bunch scallions
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons apple cider vinegar
2 tablespoons maple syrup, I like to use Grade B syrup
6 tablespoons extra-virgin olive oil
1/2 cup chopped walnuts, optional
3 ounces Boggy Meadow Apple Jack Cheese, cut into 1/8" cubes, optional (or any Jack cheese)

Shred the butternut squash, carrots, celeriac or turnip, and daikon in the food processor using the large shredding blade. Julienne the apples by hand. Chop the scallions. Put squash, carrots, celeriac, daikon, apple and half of the scallions in a large bowl. Season with salt and pepper, toss to mix together.

In a small bowl, whisk together vinegar, olive oil, and maple syrup. Add vinaigrette to vegetables, tossing to coat. Taste for seasoning. Sprinkle with remaining chopped scallions and walnuts and cheese cubes, if using. Let stand for 15-30 minutes before serving.

This slaw will keep well in the fridge for 3-5 days.

Makes about 12 cups.

Posted January 22, 2012 5:39 PM in Kitchen Garden/Farmstand

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