Hostess Salad

This crunchy cabbage salad combines fruit and vegetables in a delicious creamy dressing.

1 medium-sized green cabbage, coarse outer leaves removed, washed

½ teaspoon salt

1 teaspoon black pepper

1 honeydew melon, cubed fresh pineapple, peeled and cubed peaches, peeled, stoned and cubed

1 apricot, peeled, stoned and cubed

1 oz. walnuts, chopped

1 oz. almonds, chopped

4 tablespoons seedless raisins

4 tablespoons single cream

2 tablespoons chopped fresh parsley

2 egg yolks, at room temperature

½ teaspoon salt

1 teaspoon dry mustard g teaspoon white pepper

8 fl. oz. olive oil, at room temperature

1 tablespoon white wine vinegar or lemon juice

First make the mayonnaise. Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil, a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle. After the mayonnaise has thickened the oil may be added a little more rapidly. Beat in a few drops of vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining vinegar or lemon juice. Taste for seasoning and add more salt, mustard or vinegar, if desired. Set the mayonnaise aside while you prepare the salad.

Place the cabbage on a wooden board. With a sharp knife, shred the cabbage finely and place it in a deep salad bowl.

Season with the salt and pepper. Add the cubes of melon, pineapple, peaches and apricot to the cabbage. Stir in the chopped walnuts, almonds and the raisins.

Stir the cream into the mayonnaise. Pour the dressing over the salad and mix gently to blend. Sprinkle with the parsley and serve immediately.