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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Saving for the next round of BBQing. Found in the Miami Herald who adapted the recipe from Gourmet's America (Random, 1994). Ingredients:
3 tablespoons dijon mustard |
1/4 cup half-and-half |
1 large egg |
1 large egg yolk |
3 tablespoons white wine vinegar |
salt |
black pepper |
1/4 cup olive oil |
1 lb celery, shredded (preferably in a food processor) |
8 cups red cabbage, finely shredded |
1 yellow onion, minced |
1/3 cup flat leaf parsley, minced fresh |
1/3 cup pine nuts, toasted lightly |
Directions:
1. Combine the mustard, half-and-half, egg and yolk, vinegar and salt and pepper to taste in small saucepan. Cook over medium-low heat, whisking constantly, until thickened. Remove from the heat and whisk in the oil in a stream. Set dressing aside.
2. In a salad bowl, combine celery, cabbage, onion, parsley and pine nuts. Toss the slaw with dressing, taste and adjust for salt and pepper.
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