Coleslaw with a Twist

Name: Coleslaw with a Twist
Yield: Serves 6 as an accompaniment
Cuisine: French
Ingredients: tarragon vinegar or white-wine vinegar, to taste; tarragon vinegar or white-wine vinegar, to taste; 150-200 ml olive oil; 1 heaped teaspoon Dijon mustard; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 eggs, at fridge temperature; 1 handful flat-leaf parsley, washed and shredded; 1 x 47.5 g tin Ortiz anchovy fillets, drained, dried and roughly chopped; 1 x 47.5 g tin Ortiz anchovy fillets, drained, dried and roughly chopped; 1 small eschalot, very finely sliced; 1 red pepper, top sliced off and membrane and seeds discarded, finely sliced; 150 g celeriac, cut into fine julienne; 1 large carrot, finely shredded; 500 g Savoy cabbage, core removed, finely shredded

Preparation info

Serves
6
as an accompaniment

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is a variation on the traditional salad that is lovely with a barbecue of sausages and perhaps lamb chump chops marinated in olive oil with rosemary.

Ingredients

500 g Savoy cabbage, core removed, finely shredded
150 g celeriac, cut into fine julienne
1

Oceania
Europe
Australia
France
Fish course
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

Assemble the cabbage, celeriac, carrot, eschalot, pepper, anchovy and parsley in a bowl large enough to toss the ingredients easily.
Prick the eggs with a pin at their widest end. Lower gently into boiling water and cook for 3 minutes. Crack each egg over a small bowl and let the yolk fall into the bowl. Season lightly with salt and pepper, then whisk in the mu