Unlike a classic coleslaw, which uses raw veg, this slaw uses chunky ribbons of charred vegetables, lending a softer, smokier character to the dish. You could, of course, use a jar of mayo, but this is so much better with a slightly mustardy homemade version.
SET UP YOUR EGG
Set up your EGG for direct cooking and place your Cast Iron Searing Grid on top of the Fire Ring. Your target temperature is 200˚C-220˚C.
MAKE YOUR MAYO
With all ingredients at room temperature, whisk the egg yolks in a bowl, add the Dijon mustard then the vinegar. Season with a good pinch each of salt and pepper and the lemon juice. Combine the olive oil with 150ml rapeseed oil, then add this oil drop by drop to the bowl, while vigorously whisking. Make sure each bit of oil has been thoroughly mixed before adding the next. The mayo will now start to thicken.
SLICE YOUR SLAW
With a good knife, halve your carrots, leek and asparagus lengthways, then quarter your fennel bulbs. Mix the vegetables with the other 150ml rapeseed oil, burp your EGG and grill the vegetables in batches. Pay attention: we want caramelisation and charred bits on all veg but we don’t want it to be cooked all the way through – we want some snap and bite in our slaw. Once each batch is done, put aside in a flat roasting tray.
Let the vegetables cool enough to handle. Now with your good knife, slice all the vegetables into long but chunky ribbons.
MIX MIX MIX
Mix in the mayo with the vegetables. How much? This is about personal taste – a lot of mayo if you want a more traditional slaw, or just a little if you want to let the smokiness of the charred vegetables come through.