This zero waste remoulade is a take on the classic French winter salad (also really popular as a side in the southern states of the USA) that makes the most of the broccoli stalk from last night’s dinner that you were about to throw in the compost bin… until now. There’s no waste allowed, here!
This version works amazingly with shellfish, cured meats or pate so I’ve paired it here with pan fried scallops. It’s quick, seasonal and tasty: You know the drill:
INGREDIENTS
- 3 scallops (per person)
- 2 apples (any variety)
- 1 broccoli stalk
- Dill
- 1 lemon
- Crème fraîche
- Dijon mustard
- White wine vinegar
METHOD
- Begin by finely slicing and julienne cutting the apple/broccoli. Place into a bowl, then add the mustard, crème fraîche, chopped dill and lemon zest. Combine well.
- Add a touch of vinegar and lemon juice to taste.
- Heat a frying pan with a touch of oil, when super hot add the scallops. Cook for 2 minutes, before adding butter and turning over. Cook for a further 1 minute.
- Season and taste the remoulade before serving with some crusty bread.