Celery Pine Nut Slaw

13 ingredients
6 steps

Ingredients

  • 3 tablespoons Dijon mustard
  • 14 cup half-and-half
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons white wine vinegar
  • salt
  • black pepper
  • 14 cup olive oil
  • 1 lb celery, shredded (preferably in a food processor)
  • 8 cups red cabbage, finely shredded
  • 1 yellow onion, minced
  • 13 cup flat leaf parsley, minced fresh
  • 13 cup pine nuts, toasted lightly

Directions

  1. 1
    Combine the mustard, half-and-half, egg and yolk, vinegar and salt and pepper to taste in small saucepan.
  2. 2
    Cook over medium-low heat, whisking constantly, until thickened.
  3. 3
    Remove from the heat and whisk in the oil in a stream.
  4. 4
    Set dressing aside.
  5. 5
    In a salad bowl, combine celery, cabbage, onion, parsley and pine nuts.
  6. 6
    Toss the slaw with dressing, taste and adjust for salt and pepper.

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