Deviled Eggs with Tarragon
Cabbage and Carrot Herbed Slaw
Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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- 2 pounds carrots, peeled and ends trimmed
- 5 tablespoons country-style Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley
- 3 tablespoons minced fresh chives
- 3 tablespoons red wine vinegar
- 2 teaspoons orange zest (from 1 medium orange), lightly packed
- 1 1/2 teaspoons kosher salt
On a recent trip to France, my sister became addicted to the mustardy carrot slaw that is sold prepackaged in most grocery stores. While good, the store-bought slaw can be soupy and overly acidic. Instead, this version has a nice note of vinegar that doesn’t overtake the dish, and a little orange zest rounds things out. Also, this slaw travels well, so it’s great to take to picnics or potlucks.
- 1Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on large holes of a box grater. (You should have about 6 cups.)
- 2Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season well with freshly ground black pepper.
- 3Let marinate at least 15 minutes and serve.