Party Gorgonzola Slaw

Darrell Campbell, chef de cuisine at Davanti Enoteca, created the dressing for this slaw about four years ago and used the slaw as a side to a chicken wing dish. He also has used the dressing with shredded cabbage on barbecue pulled-pork sandwiches and at the restaurant the slaw is served as a side with crispy pork ribs (shown). “The slaw is a great Italian twist on an American classic,” he says. “I have had people who do not even like blue cheese love this gorgonzola dressing.” The chef warns that if a creamy blue cheese is not used, the dressing will be lumpy.

Party Gorgonzola Slaw
Serves approximately 20

Cabbage
5 quarts red and green cabbage mix, very thinly sliced

Dressing 
(Makes approximately 3 cups*)

2 egg yolks
1 T. Dijon mustard
1 oz. distilled white vinegar
1 1/2 c. canola oil
1/2 c. olive oil
1/2 c. water (approx.)
Pinch cayenne
1 t. sugar
Salt and pepper to taste
4 oz. gorgonzola dolce (available at Venissimo Cheese)

Mix egg yolks, mustard and vinegar in a bowl. Slowly add both oils. Add enough water to get a slaw dressing consistency (or a loose aioli). Add the seasonings and then gorgonzola. Blend well to a smooth texture. 

*One ounce of dressing dresses approximately one cup of shredded cabbage

Chef de Cuisine Darrell Campbell
Davanti Enoteca
12955 El Camino Real, San Diego, CA 92130
858-519-5060
davantidelmar.com