coupled with the recent beer-braised bratwurst, matt also suggested, in a spark of creative genius, that it would fun/interesting to make a broccoli and carrot slaw.
but, when it came down to it, we both had to remember his vision. at that point, all i knew was he wanted me to get broccoli and carrots at the store. but, he quickly remembered and shared his vision with me, and i hopefully produced what he was hoping for in color, flavor, and texture. he was tending to the bratwursts, and i needed something to keep me occupied.
it was an easy putting together of broccoli and carrots (i only need ask about his goal for size). but the trick was in the dressing. the chef didn’t want the natural flavors of the broccoli and carrots to be overthrown by a shroud of a mayo-based dressing. so, we opted for something a little lighter and i ended up with a combination of mayo, cider vinegar, a touch of sour cream. as usual, for something like this, i never measure, but do everything to taste. here’s my best guess:
1 head broccoli, cut into small florets
2 carrots, cut into bit-size pieces
2 pieces bacon, cooked
3 T. feta cheese
1/4 c. mayo
1/4 c. apple cider vinegar
1 T. sour cream
1/2 t. black pepper
1/2 t. garlic salt
1/4 t. ground mustard
1/8 t. ground cayenne
rinse and cut broccoli and carrots and put in a mixing bowl. chop bacon pieces into crumbles and add to mixing bowl with broccoli and carrots. add feta cheese.
in a small mixing bowl, combine dressing ingredients together. taste and modify to your liking. ultimately, we wanted to be able to “pour” the dressing, and not have it be a clumpy mayo-ey mess.
the result of this “recipe” was a tangy light coating on the broccoli and carrots with the pinch of saltiness from the bacon and feta cheese. yum! and, it went wonderfully well with the bratwurst. pretty good for us both for not using a single recipe!