Makes 8 servings
For the slaw:
1 cup shelled and skinned hazelnuts
1/4 red cabbage, cored
1/4 green cabbage, cored
1 fennel bulb, peeled
2 firm, ripe pears
1 bunch flat-leaf parsley, leaves only
Freshly ground black pepper
For the dressing:
1 large egg yolk
1/2 tablespoon Dijon-style mustard
11/2 teaspoons honey
1 tablespoon cider vinegar
3/4 cup mild-tasting extra-virgin olive oil
2 tablespoons whole or low-fat buttermilk
1. For the slaw: Preheat the oven to 350 degrees. Spread the hazelnuts on a baking sheet. Toast (middle rack) for 4 to 5 minutes or until fragrant and golden brown. Let cool; coarsely chop half of them.
2. Finely slice the red and green cabbage into thin ribbons, placing them in a large bowl as you work. Remove the tough outer layer from the fennel. Cut the bulb in half lengthwise, discard the core,then slice the bulb very finely. Add to the cabbage.
3. Halve the pears, and remove the cores, then cut the pears into thin slices. Add to the bowl of cabbage and fennel, toss lightly, and season well with salt and plenty of pepper.
4. For the dressing: Whisk together the egg yolk, mustard, honey, and vinegar in a liquid measuring cup. Season with a little salt and pepper. Slowly whisk in the oil, almost drop by drop to begin with, increasing the flow slightly once the dressing begins to emulsify. Continue until all the oil is incorporated. Stir in the buttermilk, then taste, and adjust the seasoning as necessary.
5. Pour the dressing over the slaw; use your fingertips to mix gently but thoroughly. For best flavor, let it sit at room temp for an hour before serving. (It can be covered and refrigerated for up to 1 day.)
Notes: If you are concerned about the risk of salmonella from raw eggs, use pasteurized eggs, available in select supermarkets.