BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

APPLE MUSTARD GREENS & HAZELNUT SLAW

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Ingredients:

  • 2-3 apples, skin on, julienne slices

  • 1 cup micro-mustard greens (or spicey green such as arugula, chopped)
  • 2-3 Tablespoons Pimente d'espelette (purchased)
  • 1-2 Tablespoons EVOO
  • salt, pepper, coriander TO TASTE
  • 1/2 cup chopped hazelnuts, skin on

     



Ingredients:

  • Toss together just before serving to prevent apples from oxidizing and turning brown.




TO RECIPES

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