Saturday, July 30, 2011

Savoy Faire Slaw

You'd think the plethora of amazingly fresh local vegetables in summer, available at our area's FIVE weekly farmer's markets, would result in an endless cascade of posts on this, my local food blog.  Ironically, though, the big push every day to use up the produce with which I've stuffed my fridge results in some hectic cooking, with little time left for blogging about it.

As well, long summer evenings don't lend themselves to sitting at a computer, but rather to being outdoors enjoying our balmy Tri-Cities weather and gorgeous sunsets!   But I have a few things in the blog pipeline that are good enough to publish.

How could anyone not be inspired by this gorgeous local organic Savoy cabbage?  I paired it with a creamy chive dressing found in one of my favorite cookbooks.
Dressing inspired by Patricia Wells in Vegetable Harvest.

Savoir-faire is the French expression for "know how to do."  You'll know just what to do with this slaw!

1 smallish head savoy cabbage

1/2 cup cream
1 tablespoon snipped chives
1 tablespoon lemon juice
1/4 teaspoon salt

Trim core from cabbage.  Slice cabbage very thinly, then slice crosswise a few times so you have pieces about an inch long.

Whisk dressing ingredients in medium bowl.  Add cabbage and mix well.  Slaw will keep well but tastes fantastic freshly made. 

Makes 4 servings

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