Imagine, if you will, last night's coleslaw with a little salad, some slices of cold roast chicken and cold, roast beetroot. With the last pitta bread.
Heaven, heaven!
Which brings me on to last night's slaw.
Find one exhausted-looking radicchio lettuce; shred, tumble with finely chopped carrot (the nearest to 'shredded' I could get by knife). Mix about with Dijon mustard, red wine vinegar and mayonnaise. The taste is heavy on vinegar and mustard, low on the creamy mayo. The colour, as you can imagine is bright and cheering!
This was invented to be companionable to some amazing pulled pork - itself left-overs from our friends Gabe + Maria, gifted from their larder-of-dreams. I fried the sweet-fatty pork in patties and wedged it onto some fancy-pantsy artisan french stick; the slaw's sharpness undercut the pork perfectly.
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The roast chicken and beets were from a quick, basic roast to stave off post-Easter blues, and also to provide for a salad the next day. I think this is such a delightful combination, as the beets sweeten up, and r0se-tint, the chicken.
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