I never think of Beth cooking. She is always on the go and thoroughly dedicated to her career as a television producer. Because she is on the west coast and I am on the east coast we don't often get to go shopping or have spa days together. We resort to drinks on a weekend night over the phone. For her it is usually a rum and diet coke. For me it where ever my whims lead me, a gimlet, karentini, or glass of wine. We talk about everything from work to dramas over our love life's.
Last year I convinced her to start getting a farm share of fruits and vegetables. It started with her calling me for ideas and has ended up with sharing her experiments. She has even become a food network fan.
This recipe stems from the Barefoot Contessa and is a perfect staple for summer cooking.
- Purple and green cabbage - chocpped kind of chunkey, not shredded 1/2 head each
- 4 carrots shredded, in thick shreds
- 1/4 cup grainy dijon mustard
- 2 tbsp Tarragon and Garlic Vinegar
- 1 cup mayonnaise
- 1 tsp Aussie Outback Rub
Chop vegetables accordingly. Make dressing separately. Combine and refrigerate at least 2 hours before serving.
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Photo Credit: Julie Cecchini