Serves 4-6 as a side
What you will need
- Dressing½ cup canola oil
- 2 free-range egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp light sour cream
- Salt and ground white pepper
- 2 Granny Smith apples, cored and cut in half width-ways
- 1 bunch radish, trimmed
- 1 large fennel, trimmed, retaining some of the feathery leaves
- Handful of snow peas
- Handful of baby mint leaves
To make the dressing, add oil to a squeezy bottle fitted with a small round nozzle. Add egg yolks to the bowl of a food processor along with lemon juice and a pinch of salt.
Whisk on high speed for 30 seconds. Pour oil into processor bowl via food spout in a slow, steady stream until all oil is incorporated and mixture is thick and glossy. Add mustard, vinegar and sour cream, blend for 30 seconds then season with salt and pepper to taste.
Using a mandolin, slice apple, radish and fennel into paper-thin slices. Divide sliced apple, radish and fennel into bowls of ice-cold water. Slice snow peas lengthways into thin strips and place in another bowl of cold water. Allow sliced apple, radish and fennel to stand in cold water for 10-15 minutes before draining.
To assemble salad, combine sliced apple, radish and fennel together in one large bowl then pile onto a serving platter. Serve slaw drizzled with dressing.