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That's entertaining: French coleslaw for the Fourth of JulyCabbage, Ham and Gruyere Salad with WalnutsThis year for the Fourth of July we'll be visiting a friend in Maine for a few days. Although we'll be house guests, I know I will help our hostess, a talented cook, prepare the meal for this special American holiday. I'm planning to bring a new recipe with me for a delicious salad to contribute to the feast. This particular creation called Salade Auvergne or sometimes Salade Auvergnate is one I enjoyed in France this past spring while living in Paris. Made with ingredients which are redolent of the Auvergne, a region in the central part of France, it includes sliced cabbage, ham and Emmenthaler or Gruyere cheese, all tossed in a vinaigrette dressing and combined with chopped walnuts and golden raisins. The salty cheese and ham are delectable paired with the sweet accent of the raisins, while the cabbage provides a crunchy note as do the chopped nuts. I liked this preparation so well, which I began to think of as French coleslaw, that I bought a packet of it at a local market one day, read the list of ingredients and then set out to create a similar version in my own kitchen. This refreshing salad would make a fine accompaniment to all types of traditional July 4 entrees. For example, you could serve it with barbecued spareribs, with grilled chicken, with hamburgers or even with lobsters. Corn on the cob and sliced, ripe, summer tomatoes would be fine side dishes to serve with this French-style coleslaw. The following recipe serves six, but it can be doubled easily for larger groups. And, since this salad is best when made several hours ahead so that the flavors have a chance to meld, there's no last-minute work. For a simple but attractive presentation, I arrange a border of large cabbage leaves on a platter or in a shallow bowl and mound the shredded cabbage, ham and cheese mixture on top. Cabbage, Ham and Gruyere Salad with WalnutsPlace vinegar and mustard in large nonreactive bowl and whisk together. Gradually whisk in oil. Set aside. Remove attractive outer leaves from cabbage and save for garnish. Halve cabbage lengthwise and remove and discard core. Slice cabbage thinly to make 4 cups. (Save any extra cabbage for another use.) Cut ham into strips about 1/4x2 inches long. Cut cheese into strips same size. Add cabbage, ham, cheese, walnuts and raisins to bowl with dressing and stir to coat well. Taste and season generously with salt. Refrigerate at least 2 hours to let flavors meld. (Salad can be prepared 6 hours ahead. Keep covered and refrigerated.) When ready to serve, make border with reserved cabbage on serving platter or in large shallow bowl. Taste salad again and season with more salt, if needed. Stir in parsley. Mound salad on cabbage leaves. Makes 6 servings. (Betty Rosbottom is a cooking school director and author of "American Favorites," Chapters.) (c) 2000, Betty Rosbottom. Distributed by the Los Angeles Times Syndicate. | ||||||||||||||||||||||||||||||||||||||||
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