Shredded Salad with Pomegranate and Hazelnuts
This salad isn’t only a beautiful composition of multi-colored vegetables, but has a delightful crunch from bright-red pomegranate seeds and toasted hazelnuts. Perfect for the fall or winter table, it packs a boost of vitamins we all crave this time of year. The recipe was taught in a City Market class on inspired vegetarian cooking, with Jessica Bongard of Sweet Lime Cooking Studio.
A mandolin is very helpful here, but not necessary. Finely slice the red cabbage into thin ribbons. Cut the base off the fennel bulb and remove the tough outer layer; slice very finely. Slice the beets into very thin rounds. Using a vegetable peeler, shave the carrots into long ribbons. Quarter and core the apples, leave the skin on, and slice thinly.
Place everything you just sliced into a bowl and season with salt and pepper. Drizzle 1 Tbs. olive oil and lemon juice on top. Toss together gently with your hands to combine.
To make the dressing: Place the egg yolks in a bowl. Add the honey, mustard, cream, cider vinegar and pomegranate molasses and whisk together to combine. Season with salt and pepper. Like making mayonnaise, pour the olive oil in a slow stream, whisking as you go to emulsify. It should have the consistency of a loose mayonnaise when finished.
Divide among four plates and pile the salad high. Drizzle the dressing over each and scatter with pomegranate seeds and hazelnuts to serve. Dust with a generous sprinkle of tarragon.