“Saving for the next round of BBQing. Found in the Miami Herald who adapted the recipe from Gourmet's America (Random, 1994).”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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