Sunday, January 31, 2010

Choppin' Broccoli.....

I have a list of my favorite blogs that I regularly check to see what other bloggers are doing and writing about. One that I really like is Gluten-Free Girl who is very inspiring to those of us who are gluten sensitive and also who just want to eat well!

She recently published a post on Broccoli Winter Slaw and it looked so good that I had to try it...trouble was I didn't have all the ingredients she called for. So, I did a little improvisation and I do believe it came out totally delicious and so good that I almost ate it all before I remembered to snap a quick picture! I swear, I could eat this everyday and not get tired of it!! What I did was substitute escarole (often called endive or chickory, but is the broad leaf variety and less bitter) for the brussels sprouts and the napa cabbage. And I also blanched my broccoli because I don't like perfectly raw broccoli.....

Here is Shauna's recipe:

The Slaw

1 head broccoli
10 brussels sprouts
1/2 head Napa cabbage
2 stalks celery

The Dressing

½ cup mayonnaise, fresh-made if possible
1 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
kosher salt and cracked pepper to taste

Prepping the vegetables. Take off all the little florets of the broccoli head. Peel the outer layer of the broccoli stalks and slice them in half lengthwise, then dice them (about 1/2-inch cubes). Remove the outer layer of the brussels sprouts. Cut each Brussels sprout in half. Slice the halves as thin as you can. (You could use a mandoline here, but you don’t have to do so.) Cut the Napa cabbage in half. Remove the core and slice as fine as you can. Slice the celery down the middle, lengthwise, then dice the celery stalks the same size as the broccoli stalks. Combine all the vegetables in a large bowl.

Making the dressing. Mix the mayonnaise, mustard, and rice wine vinegar. Season it with salt and pepper to taste. If you want the dressing a touch thinner, add a bit more vinegar or a smidge of water.

Finishing the salad. Coat the vegetables with the dressing. Season the salad to your taste.

this is my version

here is the slaw along with cumin rubbed salmon fillet and sweet potato pancakes

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