Posts Tagged ‘olive oil’

Elizabeth Kilvert’s recipe for spring slaw with baby kale, carrot, apple and cabbage

Monday, May 12th, 2014

 

Photo courtesy of Elizabeth Kilvert, The Unrefined Olive

Photo courtesy of Elizabeth Kilvert, The Unrefined Olive

Warmer weather means luscious salads made with fresh local produce. This recipe for spring slaw comes from Elizabeth Kilvert, owner of The Unrefined Olive, an olive oil and balsamic vinegar tasting bar in the Glebe (read my interview with Elizabeth here).

“This slaw makes a lovely side salad, an accompaniment to pulled pork, and a topping on sandwiches,” Elizabeth says. “You can also simmer any leftovers with chicken broth for a tasty soup.”

Local suppliers

A believer in local food and local partnerships, Elizabeth sourced the kale in this recipe from Jambican Studio Gardens, the apples from Hall’s Apple Market, and the olive oil and balsamic vinegar from – of course! – The Unrefined Olive.

About Elizabeth Kilvert 

Elizabeth was working comfortably as a civil servant at Environment Canada when she decided to take a risk and open an olive oil and balsamic vinegar tasting bar. The business is the culmination of her passion for food and travel, her life experience and her deep-rooted work ethic. At The Unrefined Olive, Elizabeth strives for a local approach, integrating partnerships, developing networks, and co-promoting as much as possible.

Spring slaw with baby kale, carrot, apple, and cabbage

Ingredients 

2 large carrots

2 medium apples, peeled and cored

1/4 purple cabbage

1/4 regular or Napa cabbage

2 cups chopped baby kale

1 tbsp coarse black ground pepper

1/2 cup Serrano Honey Vinegar

1/4 cup Robust Premium Extra Virgin Olive Oil

salt to taste

Directions

Coarsely grate the carrots, apples, and cabbage or run them through a food processor. Place in a bowl and toss with chopped baby kale.

Whisk together vinegar, olive oil, pepper and salt. Drizzle onto the rest of the ingredients and toss.

This makes a lovely side salad, an accompaniment to pulled pork, and a topping on sandwiches. If there is still salad after a few days simmer with chicken broth to make a soup.

What your favourite spring salad?