Celery Pine Nut Slaw

Saving for the next round of BBQing. Found in the Miami Herald who adapted the recipe from Gourmet's America (Random, 1994).

• Ready In: 20 mins
• Serves: 8

Ingredients

• 3  tablespoons Dijon mustard
• 1⁄4 cup half-and-half
• 1  large egg
• 1  large  egg yolk
• 3  tablespoons white wine vinegar
•  salt
•  black pepper
• 1⁄4 cup olive oil
• 1  lb celery, shredded (preferably in a food processor)
• 8  cups red cabbage, finely shredded
• 1  yellow onion, minced
• 1⁄3 cup flat leaf parsley, minced fresh
• 1⁄3 cup pine nuts, toasted lightly

Directions

1. Combine the mustard, half-and-half, egg and yolk, vinegar and salt and pepper to taste in small saucepan. Cook over medium-low heat, whisking constantly, until thickened. Remove from the heat and whisk in the oil in a stream. Set dressing aside.
2. In a salad bowl, combine celery, cabbage, onion, parsley and pine nuts. Toss the slaw with dressing, taste and adjust for salt and pepper.