Zesty Green Cabbage Cole Slaw with Chardonnay Vinaigrette

I love cole slaw but my oldest daughter, Lindsey, doesn't like it made with the traditional creamy sauce.  I came up with a different "none mayonnaise" type dressing and we couldn't stop eating it!   Added sliced almonds for an additional texture and it's great!

Zesty Green Cabbage Cole Slaw with Chardonnay Vinaigrette

Ingredients:

• 1 head green cabbage, julienned
• 3 carrots, grated
• 1/2 sliced almonds
• zest of 1 lemon
• zest of 1 lime

Vinaigrette:

• Juice of 1 lemon
• Juice of 1 lime
• 1/3 C chardonnay
• 3 T french mustard
• 1/3 C olive oil (I used lime infused olive oil)
• splash raw apple cider vinegar
• sea salt
• lots of fresh cracked pepper

Directions:  I like to cut my cabbage in half through the stem, remove the tough bit, and julienne each side into thin ribbons about 3 inches long.   To that, I add my grated carrots, zest of both lemon and lime and the sliced almonds.  I salt and pepper the dry "slaw" at this point.   You can make it ahead of time and NOT combine the slaw with the dressing until ready to serve.

In a small bowl, combine all the ingredients for the vinaigrette and whisk until incorporated.   Pour over slaw until moistened and to your liking.   Gently salt and taste... then pepper very well.   Keep cool!

Seared Scallops with French Fried Shallots and Sausage

Scallops are another summertime favorite and this recipe take seared scallops and places them on a bed of greens topped with french fried shallots and small sausage bites with a yummy vinaigrette.

Seared Scallops with French Fried Shallots and Sausage

Ingredients:

• canola oil for frying
• 3/4 C flour
• salt and pepper
• 2 shallots, sliced and rings separated
• 3 T sherry wine vinegar
• 2 t Dijon mustard
• 1/2 C olive oil plus 1 T
• 2 links of any sausage, I like the jalapeno type, diced
• 12 scallops, cleaned and dried
• mixed lettuce
• 2 scallions, sliced thin
• 3 chives, minced

Directions: In a large skillet, heat 2 inches of oil to 350 degrees.  In a small bowl, toss the shallot rings with the flour, salt and pepper.  Fry the shallots until golden brown and crispy, about 5 minutes.  Remove from oil and drain on paper towel.  In the same skillet, saute the diced sausage until crisp, about 3 minutes.  Remove from oil and drain on paper towel. 


Whisk together the sherry vinegar and Dijon mustard in a bowl.  Whisk in 1/2 C olive oil and season to taste with salt and pepper.


Heat remaining 1 T olive oil in the skillet used to cook the sausage over high heat.  Making sure the scallops are very dry, season with salt and pepper and sear the scallops until caramelized on both sides, no more than 2 to 3 minutes per side.


Toss the greens in a large bowl with the vinaigrette dressing to coat.  To plate, start with the salad then top with 3 or 4 seared scallops and garnish with the scallions, chives, sausage and french fried shallots.