Saturday, June 20, 2009

Cooking, NOT from the garden

"redloon" over at MyFolia made a salad with garden greens and strawberries, which inspired me to try my hand at creating a slaw to go with the crab cakes I had prepared. These ingredients (most of which are actually in my garden) are all store-bought, because they aren't ripe yet out back.

Strawberry-leek slaw

• 1 cup sliced leeks
• 1 small baby bok choy
• 1/2 teaspoon ginger, fresh grated

• 1 tablespoon remoulade
• 1 teaspoon orange zest (fresh or dried)
• 1 tablespoon olive oil
• 2 tablespoons lime juice (fresh is best)
• 1/4 teaspoon black pepper, fresh ground

• 2 cups strawberries, thinly sliced
• 1 cup celery cabbage

Sautee first 3 ingredients until leeks are golden. Toss with thinly sliced strawberries. Add additional ingredients to the remoulade and whip. Mix with vegetables & strawberries and set aside at least one hour. Serve as side dish with crab cakes.

This dish did not keep well, eat it when you make it.

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