Honey Mustard Slaw with Beets and Pancetta
HONEY MUSTARD SLAW WITH BEETS AND PANCETTA (SERVES 4)
Since Thanksgiving is still sitting on my thighs I have been craving fresh, light salads. This did the trick and the beets looked beautiful against the green of the napa cabbage. Very refreshing indeed!
- ¼ cup slivered almonds
- 1 napa cabbage - shredded
- 1 beet - peeled, cleaned, julienne
- ¼ pound pancetta - thinly sliced
DRESSING
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1 tablespoon mustard
- ¼ teaspoon celery seed
In a dry skillet toast almonds over medium heat until they become fragrant and golden, about 5 minutes. Set toasted almonds aside. In the same skillet cook pancetta until browned, about 10 minutes. Transfer pancetta to paper towel to soak up excess grease from frying.
In a small mixing bowl add all dressing ingredients and combine throughly. In a separate mixing bowl combine cabbage and dressing. Refrigerate cabbage, and dressing for an hour or two. Remove from refrigerator and stir in almonds. Divide salad among 4 plates and garnish with beet and pancetta.
NOTES
I tried to make my own mayonnaise and it was a disaster. Sorry, this I did have to buy prepared. Please do let me know if anyone has any suggestions for homemade mayonnaise. Mine didn't thicken and tasted worse than it looked.
Reader Comments (4)
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For those vegans out there...replace the mayo with Vegenaise
http://www.followyourheart.com/vegenaise.html
Its good...
Wow, this sounds great!! I am in need of a new salad and this will fit the bill! Looks really pretty too.
nancy
http://testkitchenette.wordpress.com
hi! loved your blog, is so "tasteful" I really want to try this recipe and the pizza one!. I'm gonna comeback for more :-)
greetings from Shanghai!
Try making the mayo in your blender. It works for me--I've never been able to hand whisk without the emulsion falling apart. Generally what I do is crack an egg into the blender with a tsp of powdered mustard seed, a teeny bit of lemon juice, and a little bit of garlic or dried herbs (if I want the mayo to be non-plain). Blend that for 30 seconds or so on a high speed, and the ever so gradually, while the blender is running, drizzle a thin stream of canola oil through the top. (I don't like olive oil mayo.) It will take a cup of oil or so; just keep the blender running the whole time. You'll notice it start to thicken.