Thursday, November 3, 2016

{soups-salads-and-salad-dressings} King Cole Slaw Salad


King Cole Slaw Salad
I love salads, especially when they deserve to be loved, such as this stunningly good creation which has taste, colour, texture and aroma.
Serves 6

500g coleslaw vegetables,
(commercial variety, or make up
your own sliced cabbage, carrot etc.)
2 medium tomatoes
2 tbsp finely chopped herbs,
basil, mint, parsley or coriander,
(or a mixture)
1 ripe avocado
2 tbsp roasted hazelnuts,
(peanuts or cashews)
2 tbsp extra virgin olive oil
4 thick slices of good bread
(sourdough is great),
cut into 3cm squares
2 tsp Dijon-style mustard
1 tbsp lemon juice
1 tsp horseradish cream
2 tbsp extra virgin olive oil
Pinch sugar,
(if lemon is too acidic)

Place the coleslaw vegetables into large serving bowl.
Scoop the flesh from the tomatoes, then slice thinly (use rest of tomato in stock or soup).
Add the tomato to the coleslaw vegetables, and then add the chopped herbs. Cut avocado flesh into cubes, add to bowl. Add roasted hazelnuts. Toss the salad.
Heat the olive oil in a frying pan and over medium to high heat, fry the bread squares, tossing occasionally to brown all sides.
To make dressing, put the mustard, lemon juice, horseradish and sugar (if using) in a small container. Stir well. Slowly drizzle the olive oil in to the bowl, stirring all the time.
Whisk into an emulsion.
Pour the dressing over the salad and sprinkle the hot croutons on top.
Degree of Difficulty: Very low.
Preparation Time: 15 minutes
Leftover Potential: Best eaten immediately, while croutons are still warm.


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