Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 19 WINTER SLAW WITH APPLES, CHEDDAR, AND WALNUTS Written by Elaine Khosrova Photographed by Evi Abeler Styled by Emma Feigenbaum An orange-hued extra-sharp cheddar is ideal for this colorful slaw, which is as good inside a hearty sandwich as it is when served as a side salad. Because apples are juicy and the cabbage is "cured" briefly with a little vinegar, salt, and sugar, this slaw needs no extra dressing. Makes 5 cups 3 cups thinly sliced red cabbage 1 tablespoon apple cider vinegar 2 teaspoons sugar ½ teaspoon salt ¾ cup coarsely grated extra-sharp cheddar 1 green onion, thinly sliced 2 Granny Smith apples ½ cup toasted chopped walnuts Combine cabbage, vinegar, sugar, and salt in a large bowl; toss lightly, and set aside for at least 30 minutes or up to 3 hours, stirring occasionally. Add cheddar and green onion to cabbage, mixing until well combined. Just before serving, core apples (with skins) and coarsely grate. Toss apples and toasted walnuts with slaw mixture and taste for seasoning, adding a pinch more salt or sugar as desired. ARUGULA AND ROASTED SUNCHOKE SALAD Written by Molly Shuster Roasted sunchokes add sophistication to this clean, simple salad. Gently sweet, they're nestled in a bed of spicy arugula and dressed with a lemony vinaigrette. Young Pecorino Toscano shaved over the top balances the bright flavors with a nutty richness. Serves 4 1¼ pounds (about 12 to 16) sunchokes (also called Jerusalem artichokes) ¼ cup plus 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 2 tablespoons lemon juice 2 teaspoons Dijon mustard 1 large bunch arugula (about 5 cups lightly packed), washed, dried, and trimmed 20 shavings Pecorino Toscano Combine water and sugar in a small saucepan and heat slowly, stirring to dissolve sugar. Raise heat to simmer, and cook 3 minutes. Remove from heat and add 5 mint leaves (slightly bruised to release their flavor). Cool syrup to room temperature; stir in vanilla. Heat oven to 400°F. Scrub sunchokes, pat dry, and cut into ¼-inch-thick slices. Toss with 1 tablespoon olive oil and spread out on a baking sheet. Season with salt and pepper. Roast for 15 minutes, then toss and roast again until golden and lightly crisped, another 10 to 15 minutes. Whisk together lemon juice and mustard in a small bowl. Slowly whisk in remaining ¼ cup olive oil. Season with salt and pepper. Place arugula and sunchokes in a large bowl. Pour about half the dressing around the perimeter of the bowl and toss to coat. Add more dressing to taste. Divide evenly among 4 plates, and top with cheese shavings. Serve immediately. Winter Slaw with Apples, Cheddar, and Walnuts WATERCRESS SALAD WITH FIG AND MANCHEGO Written and styled by Molly Shuster Photographed by Lauren Volo Delicately sweet, fresh figs shine in this salad. With its slightly gritty texture and rich mouthfeel, shaved Manchego is an ideal foil for both the figs and the bittersweet greens. Serves 4 SHERRY VINAIGRETTE: 2 tablespoons sherry vinegar 2 teaspoons Dijon mustard 1 teaspoon whole grain mustard 1 lemon, juiced 1 small shallot, finely chopped ²⁄ ³ cup extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste SALAD: 1 bunch watercress, ends trimmed 1 bunch frisée, white and light green parts only, torn 1 small bulb fennel, quartered, cored, and thinly shaved 8 fresh figs, halved ¹⁄ ³ cup Marcona almonds 1 ounce Manchego, thinly shaved SHERRY VINAIGRETTE: Whisk together vinegar, mustards, lemon juice, and shallot in a small bowl. Slowly whisk in olive oil. Season with salt and pepper. SALAD: Toss watercress, frisée, fennel, figs, and almonds together with just enough sherry vinaigrette to lightly coat. Top with Manchego. Watercress Salad with Fig and Manchego

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