Ingredients

• 4 large cloves garlic, unpeeled
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup fresh lemon juice
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 1/4 cup grapeseed oil
• 5 Granny Smith apples, julienned
• 1/2 small head green cabbage, very thinly sliced (about 4 cups)
• 1/3 cup walnuts, toasted and chopped
• 3 tablespoons chopped fresh parsley
• 1 tablespoon black truffle oil

Instructions

1. Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin.
2. Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.
3. Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes.
4. Photograph by Andrew Mccaul