I’m a big fan of coleslaws (see this recipe)…not the super creamy type or the florescent green stuff that comes out of a tub sold in bulk from the deli section. Something that is nicely balanced with fresh acidity and has enough crunch to lend some texture.
This one is even pretty to look at! Toss it right before you serve though as the radicchio goes a bit limp over time with the addition of the dressing.
- 1 small celeriac, julienned
- 1/2 head of radicchio, thinly sliced
- 1 lb French beans
- 1/4 red onion, thinly sliced
- 1 green onions, finely chopped
- 1/4 cup parsley, finely chopped
- 1/3 cup light mayonnaise
- Juice of half a lemon
- 1/2 tsp celery seed, optional
- 1 Tbsp Dijon mustard
- Salt and pepper to taste
In a large pot of salted boiling water, blanch the beans until tender-crisp. Drain and run under cool water until room temperature or dump into an ice bath.
Toss all the ingredients together and mix well. Adjust seasoning with salt and pepper.
NOTE: Try switching up the mayo for sour cream or crème fraiche. Craving a bit of sweetness? Some currants or other small dried fruit would be very nice. Switch up the celery seed. Instead, use poppy seeds or mustard seeds!
PS – Thank you Heather for the ‘queen bee’ spatula!!! It’s lovely.