• Ingredients: 32
  • Serves: 4

Spicy garden slaw with red leaf lettuce, cored, separated into leaves, washed and dried.

Ingredients

For cayenne dressing:

For spicy garden slaw:

  • 1/2 small head green cabbage , outer leaves removed,
  • 1/2 small head red cabbage , outer leaves removed,
  • 1/4 lb. carrots, peeled, ends trimmed, and cut lengthwise into sticks 3
  • 1 medium red onion , peeled and thinly sliced
  • 1 medium green bell pepper , washed, cut in half lengthwise,
  • 1 medium red bell pepper , washed, cut in half lengthwise,
  • 1 medium yellow bell pepper , washed, cut in half lengthwise,
  • 3/4 cup Cayenne Dressing
  • 1 cup unsalted Virginia peanuts

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

Make the cayenne dressing:

  1. Step 1 In a 7-quart stainless steel bowl, whisk together the cider vinegar, lemon juice, mustard, hot sauce, cayenne pepper, and celery seeds.

    For this step you will need

  2. Step 2 Add the safflower oil in a slow, steady stream while whisking to incorporate. Season with salt and pepper, and whisk to combine.

    For this step you will need

  3. Step 3 Transfer 3/4 cup of the dressing to a 1-quart stainless steel bowl, cover tightly with plastic wrap, and set aside until needed.

Prepare the spicy garden slaw:

  1. Step 4 Add the prepared green and red cabbages, carrots, red onion, green, red, and yellow bell peppers to the dressing in the 7-quart bowl.

    For this step you will need

  2. Step 5 Toss to combine thoroughly. Cover tightly with plastic wrap and refrigerate until ready to serve. (The slaw may be kept refrigerated in a covered, noncorrosive container for up to 2 days before serving.
  3. Step 6 Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 minutes, until golden brown.

    For this step you will need

Make the biscuits:

  1. Step 7 Place the flour, cornmeal, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle.

    For this step you will need

  2. Step 8 Mix on low speed until thoroughly combined, about 30 seconds. Add the shortening and mix on low speed for 1 minute, until the shortening is “cut into” the flour mixture and resembles coarse meal.
  3. Step 9 Add the corn and buttermilk, then mix on low speed until the dough begins to come together, about 30 seconds.

    For this step you will need

  4. Step 10 Roll the dough out 1/2 inch thick. (If the dough sticks to the rolling pin or work surface, use a small amount of extra flour to prevent sticking.) Cut the dough into 8 biscuits using a 2 1/2 inch biscuit cutter.
  5. Step 11 Form the remaining dough into a ball and roll it out again to a thickness of 1/2 inch. Cut the dough into 4 biscuits.
  6. Step 12 Transfer the biscuits to a nonstick baking sheet. Bake the biscuits on the center rack of the preheated oven for 12 minutes, rotating the baking sheet 180 degrees about halfway through the baking time, until very lightly golden brown.

    For this step you will need

Assemble the salad:

  1. Step 13 Whisk the dressing in the 1-quart bowl. Dress the red leaf lettuce on each plate with 2 to 3 tablespoons of the dressing.

    For this step you will need

  2. Step 14 Sprinkle toasted peanuts on each portion of spicy garden slaw. Serve immediately accompanied by the crispy corn biscuits.

    For this step you will need

Nutrition information

Calories 1,205 Carbohydrates 90 g (30%)
Fat 90 g (139%) Protein 23 g (46%)
Saturated Fat 10 g (50%) Sodium 828 mg (34%)
Polyunsaturated Fat 52 g Fiber 19 g (75%)
Monounsaturated Fat 23 g Cholesterol 1 mg (0%)