A different take on the cruciferous delight. And, yeah, a food processor will make this dish quick to make...and delish!
INGREDIENTS
Slaw
stalks of 3-4 heads of broccoli, cut in 1 1/2 - 2 inch lengths
1 medium or large carrot, cut in 1 1/2 - 2 inch lengths
1/4 fennel bulb, chopped in 1 1/2 inch cubes (optional)
1/4 celeriac, chopped in 1 1/2 inch cubes (optional)
Balsamic (or cider) vinaigrette
1 T Course mustard
1/3 cup vinegar
1/4 cup extra virgin olive oil
1T hot sauce (I use my own recipe, but use what you like)
pinch of sea salt
coursely ground black pepper to taste
RECIPE
Clean and peel the broccoli, carrots, fennel and celeriac. Make the slaw by grating the ingredients. Use your hand grater, a food processor or even a knife will work. Mix with your hands until the grated ingredients are combined.
Now make the vinaigrette. It is really important for this vinaigrette to be pungent in order to taste good with the strong vegetables in the slaw. Wisk the ingredients together in a bowl until nicely emulsified. Store the salad with a light coat of dressing.
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