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Seafood Slaw with Warm Tartar Vinaigrette

Source of Recipe


The Seattle Times






List of Ingredients



• -- Salad --
  
• 1 small head green cabbage, shredded
  
• 1 large carrot, peeled and coarsely grated
  
• 1/2 medium green bell pepper
  
• 2 green onions, thinly sliced
  
• 1/3 cup finely chopped parsley
  
• 1/3 lb. crabmeat or cooked shrimp
  
• .
  
• -- Vinaigrette --
  
• 1/3 cup olive oil
  
• 1/4 cup finely chopped red onion
  
• 4 anchovy fillets, coarsely chopped
  
• 2 Tbsp capers, drained
  
• 2 tsp country-style Dijon mustard
  
• 1 tsp sugar
  
• 1/3 cup white-wine vinegar
  






Instructions



1. To prepare the salad: Combine the cabbage, carrot, green pepper, green onions, parsley and seafood in a large bowl. Refrigerate.
   
   
2. To prepare the vinaigrette: Put the oil in a large skillet and place over medium heat until hot. Add the onion and cook 2 minutes. Stir in the anchovy and capers; cook 2 minutes. Add the mustard and sugar, stirring until both have blended into the oil. Whisk in the vinegar and heat 2 to 3 minutes. (The dressing will not be completely emulsified.) Keep warm on low heat until just before serving the salad.
   
   
3. Pour the dressing over the salad and toss until slightly wilted. Serve immediately.
   
   Makes 6 to 8 servings.