This past summer Nigel’s daughter Eleanor and I stayed an extra week in London and had the great fortune to eat at Ottolenghi in Islington.  Our meal was AWESOME and inspiring.  Of course as soon as I was back home I ordered the cookbook Ottolenghi and for Christmas my son Cameron gave me his book Plenty.  If any of you are looking for some new additions to your cookbook collection I highly recommend his books.

In Plenty there is a recipe for a Winter Slaw that I have altered a bit to fit what is in this week’s box.  We had this with dinner tonight and it was delicious.  Hope you enjoy it!

Winter Slaw

Serves 6

Dressing

6-½ tbsp. Lemon Juice

Zest from 1 Lemon

3 tbsp. Maple Syrup

2 tbsp. Toasted Sesame Oil

1 tsp. Soy Sauce

¼ tsp. Chile Flakes

4 tbsp. Olive Oil or Sunflower Oil

For the Slaw.....

1 cup Nuts – Recipe calls for Macadamia, I used hazelnuts because I had them, but Pecans, Almonds or Walnuts would work great as well.

2 tbsp. Butter

2 tbsp. Sugar

½ tsp. Salt

½ tsp. Chile Flakes

½ Cabbage (about 10 oz.)

6 oz. Savoy Tat Soi chopped and lightly sautéed

½ Pomelo OR 1 Orange, peeled and chopped

Dressing: Place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5 to 10 minutes.  Remove from heat and add the oil.

Place nuts in a frying pan over medium heat and dry roast for a few minutes, stirring occasionally, until they are lightly colored on all asides.  Add the butter.  When it has melted add the sugar, salt and chili flakes.  Use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes.  Watch carefully as it will only take 1 to 2 minutes and the sugar can burn quickly.  Once the nuts are cool, roughly chop.

Place the vegetables and citrus in a large mixing bowl.  Add the nuts and the dressing and toss together.  Add salt and pepper to taste.  Enjoy!