After an indulgent breakfast I had decided to prepare a salad for the midday meal and was searching the refrigerator (and garden) for possible ingredients. The usual candidates were in short supply, but there was a wedge of cabbage that hadn’t been used in the sauerkraut fermentation project. Cole slaw it would be.
The vegetable ingredients for the salad (items from the garden in bold print) were:
- green bell pepper
- sweet onion
- fennel fronds
- French tarragon
I frequently make my own salad dressings but sometimes use store-bought, coleslaw dressing being one of my favorites. One of the salad ingredients I ran across in my refrigerator while searching for salad ingredients was just a few usable baby spinach leaves, not enough to make a noticeable contribution to a salad. I thought, why not enhance the store-bought slaw dressing with nutrients, color and flavor?
I blanched the spinach leaves by pouring boiling water over them then blended them with cilantro, a drizzle of lime juice and slaw dressing.
Adding a roasted Hatch chile seemed like the right thing to do.
For me the dressing is a big part of my enjoyment of a salad, but Faye uses dressing more judiciously, so the slaw and dressing were served separately.