Creole slaw with horseradish recipe
Ingredients
4 small cos lettuce, washed and leaves separated
2 thick slices white sandwich bread, cubed
25ml olive oil
50g parmesan, shaved
2 rashers smoky back bacon, chopped
chive stalks, to garnish
For the dressing
50ml olive oil
1tsp Dijon mustard
1tsp honey
1tsp white wine vinegar
salt
freshly ground pepper
Slice all the vegetables as finely as possible, a mandolin is quickest and best. Mix together the mayonnaise, creamed horseradish and lemon juice, add to the sliced vegetables and toss well to mix. Roughly chop the parsley and mix in.
