Caesar Slaw

I saw a recipe for Caesar Slaw in the newspaper earlier this summer and I just had to try my own version of it. I did and it was a hit. It a little different the traditional Cole Slaw and the popular variations of Asian Slaw.

Caesar Slaw
(Mark Kelly, 2017)

Serves 4 to 6

1 head of Romaine lettuce, leaves thinly sliced crosswise
2 cups arugula
1 heads of radicchio, cored and thinly sliced crosswise
1/4 cup flat leaf parsley, finely chopped
1/2 cup Parmesan, grated
4 slices of thick cut bacon, coarsely chopped and crisped
Caesar Slaw Dressing (see recipe below) to taste

Toss the lettuce, arugula, and radicchio with Caesar Slaw Dressing in a large salad serving bowl. Chill for 30 minutes. Serve topped with Parmesan, bacon, and parsley.

Caesar Slaw Dressing

Makes about 2 cups

1/3 cup Parmesan, grated
1 large shallot, minced
3 large garlic cloves, minced
6 Tbsp apple cider vinegar
2 Tbsp fresh lemon juice
1 cup olive oil mayonnaise
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Crystal Hot Sauce
2 Tbsp extra-virgin olive oil
1 Tbsp anchovy paste
2 tsp flat leaf parsley, finely chopped
Kosher salt to taste
Coarsely ground black pepper to taste

In a food processor, pulse the shallot and garlic for a 30 seconds until finely minced. Add the remaining ingredients and pulse until smooth. Move the dressing to a large bowl and refrigerate for at least 30 minutes before mixing into the Caesar Slaw.

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