Meyer Lemon Broccoli & Pine Nut Slaw

Using Meyer Lemon Honey Living Vinegar.

This recipe was inspired by a recent summer foray into the outskirts of Maine, to attend a lobster bake featuring ground-steamed shellfish, BBQ ribs, and giant vats of tangy slaw. This is the kind of slaw you make when you want to feature a vegetable to the meal but aren’t feeling salad that day. Or you want to feel like you’re being healthy, but already started drinking at noon and are now eating a buttery lobster roll and hefty bbq…so why not just keep indulging with some savory-sweet mayo & cruciferous goodness? 

Using broccoli in lieu of cabbage, this slaw celebrates the joy of combining crunch with the perfect tang of a homemade Meyer lemon & garlic aioli. We added pine nuts, toasted sunflower seeds, and a handful of raisins to balance out the greens, but we can imagine any Waldorf salad-like medley doing the trick.

Meyer Lemon Broccoli & Pine Nut Slaw 

INGREDIENTS 

 METHOD

1. Toast pine nuts in a shallow pan over medium heat.
2. To make aioli by hand: in a medium bowl, whisk together egg, garlic, mustard, vinegar, and salt. Slowly add the oil in tiny drops until a quarter of oil has been added. Once mixture has begun to thicken, continue to add oil in a very thin stream while continually whisking. Taste final aioli for seasoning (add extra vinegar, salt, or any other seasonings desired to taste).*
3. To make aioli with a food processor or hand mixer: process egg. Add in garlic, mustard, vinegar and salt, process until uniform consistency. Slowly drizzle in olive oil in drops until thick (while processor or hand mixer is running), and continue to slow, thin stream of olive oil until mayo consistency is reached. Taste final aioli for seasoning (add extra vinegar, salt, or any other seasonings desired to taste). *
4. In a large bowl, combine broccoli, green onion, pine nuts, sunflower seeds, raisins, and half of aioli to start. Mix to combine, adding aioli as needed.** 
5. Taste for seasoning (salt, pepper, or anything else you desire!).

* To note, aioli was not thickened to maximum consistency in this case because of extra meyer lemon honey living vinegar used for extra zing!

** Extra aioli is fantastic in sandwiches, tuna salads, lobster rolls, or burgers ! Store in the fridge for up to 1 week for subsequent use.