King cole slaw salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Coleslaw vegetables; (commercial |
| ; variety, or make up | ||
| ; your own sliced | ||
| ; cabbage, carrot | ||
| ; etc.) | ||
| 2 | mediums | Tomatoes |
| 2 | tablespoons | Finely chopped herbs; basil, mint, |
| ; parsley or | ||
| ; coriander, (or a | ||
| ; mixture) | ||
| 1 | Ripe avocado | |
| 2 | tablespoons | Roasted hazelnuts; (peanuts or |
| ; cashews) | ||
| 2 | tablespoons | Extra virgin olive oil |
| 4 | Thick slices good bread; (sourdough is | |
| ; great), cut into | ||
| ; 3cm squares | ||
| 2 | teaspoons | Dijon-style mustard |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Horseradish cream |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | Pinches sugar; (if lemon is too | |
| ; acidic) | ||
Directions
SALAD DRESSING
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.
Converted by MC_Buster.
Per serving: 90 Calories (kcal); 9g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.