Roasted Duck Legs with Oatmeal Brown Ale Beer and Cherry Sauce

The first time I have discovered the possibility to cook duck with cherry was in France. My brother Jean Michel had offered me a cooking book for my 20th anniversary: Larousse Traditional French Cooking by Curnonsky.

Maurice Edmond Sailland was an interesting man. Better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, he was the most celebrated writer on gastronomy in France in the 20th century. He was also a prolific fictional author (over 65 books and enormous numbers of newspaper columns) , a bon-vivant, a raconteur and a gourmand (he wrote several cookbooks). He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive.

He advocated simple food over complicated, rustic over refined, and he has often repeated the phrase:

Et surtout, faites simple!

And above all, keep it simple!

I have read his book like a captivating novel, I have prepared many of his recipes…and I have learnt so much from the 1, 5000 recipes he has collected in his cookbook. Thanks Jean Michel for this gift!

Duck and cherry, I have tried this combination many times – or something similar to this recipe – using the whole duck or the ]breasts with red Burgundy wine instead of beer. The first time, it was specifically for my grandfather Paul. Both my grandparents Adele and Paul had a farm and a luxuriant orchard and garden. I have spent so many summers with them, enjoying cooking and making jam and preserving with my grandmother Adele, harvesting the products of their farm and orchard with my grandfather Paul. It was a way to honor him … a fantastic roasted duck with his sour cherries. A little of nostalgia …. but also great memories!

I think it is time to cook, this is my recipe.

4 servings      Preparation 30 minutes            Cooking 2 hours and 15 minutes



4 duck legs, skin on

Salt and pepper

3 chopped shallots

3 cloves garlic, finely chopped

1 cup oatmeal brown ale beer

The recipe for this classic French dish is quite standard. You can use red wine or Porto as well as Stout, but I wanted something different, lighter and well balance. The red wine, like the stout, can be overpowering (thick and heavy sometime – more for winter cooking), and as a result, the cherries would play only a second role.

Left-Field-Brewing-First-edits-Photos-by-Mark-Horsley-4As a result, for this recipe, I have decided to use a brown Ale, more specifically the Oatmeal Brown Ale Eephus, from Left Field Brewery.

Left Field Brewery is my neighbour here in Toronto East. One among the vibrant local craft breweries in Ontario! I love to go there and order a sampling of their beers. I bring some food (like cherry), a book about pairing beer with cheese and/or food. I let my imagination wander, and I decide if one of their beers might be an interesting addition to my food and cooking research and development adventure.

Eephus Oatmeal Brown Ale (5.5% alcohol) is malty and nutty, well balanced but on the sweet side, with a touch of bitterness. The perfect pairing for the dark cherry!

The sauce is smooth with a mild but intricate rich flavor and a touch of bitterness. It balances perfectly the aroma of the dark cherry and work perfectly with duck. A must to try!

250 to 300 grams (1 ½ cups) dark sweet cherries

1 teaspoon soy sauce

1 tablespoon maple syrup

1 tablespoon butter

A few drops of Tabasco chipotle smoky sauce

Black pepper



Preheat oven to 375 F degree.

Pat the skin of the duck leg with a kitchen towel.

Prick the skin of the leg all over (taking care not to pierce the meat).

Season duck legs with salt and pepper.

Place the duck legs skin side down in a cold skillet large enough to accommodate them comfortably. Turn heat to medium, and cook until skin is scrip and mahogany colored (between 6 to 10 minutes). Turn legs over and cook until browned on the other side, about 2 to 4 minutes.

Transfer to a wire rack on a roasting tray (or a baking dish) and cook in the middle of the oven for 1 ½ to 2 hours for optimal outcome, i.e. until legs are very tender. Transfer legs to a platter and keep warm (cover with foil).

One thing you need to keep in mind, it is almost impossible to overcook duck legs. Don’t be afraid to let them for more than 1 hour in the oven. The first time I did this recipe, I worried so much and I have removed the duck legs after 50 minutes, mostly because the duck legs have exceeded the optimal cooking temperature of 180 F degree. Yes, for sure it was cooked but it was not tender. I put back in the over the second leg for an extra 40 minutes, and it was perfectly tender after spending extra time in the oven.

Then, these are my two advices: keep in mind the size of the leg (small, medium or large) and start to check if the duck is cooked and tender (using a knife) after 1 hour in the oven … and stay Zen!

Two more tips:

You can reduce the oven to 200 F degree and keep the duck in a warm environment until ready to serve for up to 1 hour.

To crisp the skin back up (it can become soft in the oven), preheat the broiler and place the duck under the broiler for a few minutes, keeping a very close eye to make sure the duck doesn’t burn.

Pour out the drippings from the skillet into a storage container and reserve it for later use.

While the duck is almost cooked, make the cherry sauce.

In the skillet used to brown the duck legs over medium high heat add 2 tablespoons duck fat from the reserved dripping. Add the shallots and cook until soft and lightly browned, about 5 minutes.

Stir in the garlic and cook until fragrant. Add brown ale, pitted cherries cut in half, soy sauce, maple syrup, Tabasco sauce and black pepper. Deglaze the pan by scraping the brown bits from the bottom of the pan (this is going to give an extra yummy taste to the sauce). Allow to boil, stirring frequently, until thickened, about 8 minutes.

Swirl in the butter and rectify seasoning if needed.

Spoon the sauce over the duck just prior to serving, or serve alongside.

The perfect side dish: potatoes as well as French green beans.

Bonne Appetite!

A little of science…

Some nutritional information about Duck:

Duck is not only a richly flavored meat well-suited to strong accompaniments like fruit and potent spices, it is also nutritious.

Duck is rich in dietary protein (11 grams per 100 grams), which helps boost satiety.

Despite the fact it is a significant source of saturated fat, duck is also a good source of monounsaturated fat (almost 50% of the total duck fat contain) – the same fat found in unrefined olive oil, avocados and pastured lard that is renowned for its ability to increase HDL (good cholesterol) and reduce the risk of heart disease. In fact, duck fat is situated between butter and olive oil when we compared their fat composition.

Duck meat is both mineral- and vitamin-rich. It is a rich source of niacin (vitamin B6 – 50% daily requirement per 100 grams serving):

This vitamin plays a vital role in the metabolism of fats in the body. It has also been established to have a cholesterol-lowering effect. Niacin helps to reduce low density lipoprotein (LDL) cholesterol which when oxidized forms plaque in the blood vessels and increase the risk of heart disease. Good choice of meat if you want to promote your cardiovascular health.

Niacin also supports genetic processes. Components of cellular genetic material require niacin for their production. Inadequate niacin in the diet can cause DNA damage. Niacin also helps to stabilize blood sugar and regulates the metabolism of insulin. This makes duck a good dietary item for diabetics.

It is also a good source of riboflavin (12% daily requirement per 100 grams serving), selenium (43%) and iron (13%).

French Canadian Tourtière (meat pie) with “Kentucky bastard” Beer Flavor

The first time I have tried the famous tourtière, it was during the carnival of Quebec in one of the oldest house of Quebec (1675), now a restaurant that serves traditional Quebec food: Aux Anciens Canadiens. Pickle and roasted red beets were served as a side dish. It was delicious!

Tourtière is not an exclusivity of Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada as well as in the bordering regions of the United States. In the New England region, especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts, the dish was introduced by the late 19th and early 20th century immigrants from Quebec.


Combine together all the ingredients

From my trip to Quebec, I brought back a cookbook about the traditional cuisine in the different regions of Quebec. And while I was reading the book, I discovered that there is no one correct filling for the famous tourtière; it depends on what is regionally available. In coastal areas, seafood is commonly used, whereas pork, beef, rabbit and game are often included inland.


Mix together and cook over medium heat

I never made a tourtière when I was in France. We have something similar – le paté en croute et la tourte à la viande (also with vegetable like mushrooms, fish or seafood). You can buy them anywhere in France and they are quite delicious when they are prepared artisanally. Why to do it, we buy them ready to eat.

And may be, because it is prepared by professionals in France, I always felt that it was too difficult or it took too long to prepare, and this until recently. Paul, a friend of mine, who is preparing 6 to 10 pies each year to share with friends during the holiday’s season, inspired me. I was ready to take the leap.


When the meat is cooked, allow to cool to room temperature

This is Paul toutière’s recipe. I have made some minor changes. It is impossible for me to follow a recipe at 100%, but I kept the essence of his recipe as well as his instructions for the different steps. My conclusion, it is really easy to do. Unbelievable! It is also really delicious; I will do it again, and again. I think it is time to cook, this is my recipe.

Portion size: 8 to 10


900 g lean ground pork (2 pounds)

I doubled the quantity of meat (as well as all the other ingredients). After a first try, I thought it was not enough meat; I wanted to get back my souvenir of the tourtière I have enjoyed in Quebec.

I chose to use pork tenderloin. It is really lean and tasty. I also asked my butcher to grind it for me. America’s test kitchen has shown that freshly ground meat is significantly more tasty and flavorful than the pre-packed ground meat. And this makes a difference!

2 onions, diced

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon marjoram

1/2 teaspoon ground cloves

2 bay leaves

4 to 6 fresh sage leaves (alternative: 1/2 teaspoon of ground sage)

120 ml Beer

Paul normally uses boiling water in his recipe. Instead, I have decided to use beer. Pork meat has a mild flavor that picks up whatever seasoning or marinades you use and I wanted to give some pep to my tourtière by using one of my favorite beers – or more precisely my first barleywine:

Kentucky bastard from Nickel Brook

As they explained, they kicked it up a notch with their Bolshevik Bastard Imperial Stout, aging it in Kentucky Bourbon barrels. The rich chocolate, coffee and dark fruit flavors from their Imperial Stout are married together with the vanilla, oak and warming alcohol from bourbon barrels. Together as one, the result is an incredible blend of aroma and taste. And this is true! We really enjoyed this beer, and I wanted to cook with it. My Burgundy roots! The tourtière was my first try; I also used this beer when I cooked a French onion soup. Both were incredible!

Recipe pastry for a 9-inch (23-cm) double crust pie 

300 g flour (150 grams all-purpose flour and 150 g spelt flour)

150 g of butter, cubed and very cold

1/2 teaspoon sea salt

80 ml very cold water, plus more is needed

Whisk together the flour and salt in a large mixing bowl.                                                    

Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until in coarse crumbs with a few larger pieces.

Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water.

Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball. Try to work these steps as fast as you can. This is one of the secrets for a flaky crust.

Wrap the ball in plastic wrap, and chill for at minimum 30 minutes or overnight. This allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out.


In a saucepan, combine pork, onion, beer, salt, black pepper, marjoram, cloves as well as sage and bay leaves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 20 minutes.


Roll out the bigger one and line a 9-inch clay pie pan with it

Remove the bay leaves and sage leaves, and almost all the juice and fat. You can use the juice to prepare a sauce to accompany your tourtière.

Adjust the seasoning if necessary. Allow to cool to room temperature.


Brush with egg wash

The meat can be prepared one day in advance. Cover it and refrigerate overnight. I did it and it was perfect the day after to assemble the pie and cook it.

With the rack in the lowest position, preheat oven to 375 degrees F (220 degrees C).

On a lightly floured surface, cut dough in two pieces (roughly 60 and 40%). Roll out the bigger one and line a 9-inch (23 cm) clay pie pan with it.


Spoon the meat mixture into the pie crust

Brush with egg wash (whisk an egg up with a splash of cold water or milk until pale yellow and perfectly mixed). Spoon the meat mixture into the pie crust.

Roll out remaining dough and cover the tourtière with it. Make an incision in the center. Press the edge to seal with a fork or your fingers. Brush with egg wash.


Roll out remaining dough and cover the tourtière with it

Bake in preheated oven for 30 minutes.

Let cool 10 minutes before slicing.


Make an incision in the center. Press the edge to seal with a fork or your fingers

Tourtière can be made up to 2 to 3 days in advance. We have kept our pie covered with aluminum foil in the fridge and we have reheated it at 250 degree F for 20 to 30 minute before to enjoy it.


Brush with egg wash

As I said previously, the taste of this tourtière is incredible. We enjoyed every bite, we were in paradise for gourmands. A real alchemy between the pork flavor, the different herbs and the complexity of the “Kentucky Bastard” beer!


Ready for the gournands!

Bon Appetite!

What to do with spent grains? … Let start with bread

My partner produces his own beer for 6 months now. A lot of high-quality batches for sure, but also a better understanding of what makes a good craft beer! Last week, he has decided to experiment pumpkin spicy ale with one of his friends, and he came back home with a full bucket of spend grains with pumpkin pulp.

Spent grains are the leftover malt and adjuncts after the mash (the brewer’s term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable sugars) has extracted most of the sugars, proteins, and nutrients.

One major downside when doing beer is the sheer volume of leftover ingredients you need to deal with after the fact. What to do with this byproduct, this is the question. In the context of sustainable local food movement, people have put this interesting ingredient in a process of creative and innovative use. It can feed pigs, chickens and dogs also. It can be use to grow mushrooms and it composts like a dream. It can be burnt to create steam, which can power brewery’s operations. Others are using spent grains to make granola, cookies, sausages, breads and pizza dough. There are no limits to innovation and creative cooking!


What are we going to do with all this byproduct?” was the big question. A moment of panic in my small kitchen here in Toronto, we need a plan and some logistics! And two days after, the quasi totality was frozen in small bags or dehydrated and stored in containers. Cooking! Yes, we did. We have heard so much about this waste product, we needed to try right away.

Waffle came first. Quite messy! We used too much spent grains and not enough flour. Despite the troubles (the waffles had the penchant to glue to my waffle maker), it was truly tasty. The second try was pancake; we used less spent grains and more flour. Yummy! A few more testing and I will be able to post the recipes for both waffles and pancakes using dry or wet spent grains in my blog.

While spent grains don’t offer a ton of nutritional value, save for adding fiber, it does impart a subtle nutty complexity, brings colors and gives great hearty texture to bread. When I have tasted my bread, it was an explosion of savors in my mouth. The perfect alchemy! It reminded me some of the rustic French breads that I eat when I am in France. I was in paradise when I put some butter and a layer of grinded dark chocolate on the top. My favorite snack when I was a child!

To be honest, spent grains make a difference when making bread. I have spent the past three months experimenting different bread recipes, two loaves every week and I have never reached this level of complexity and savors when I have used a combination of different flours. This is a real must when doing bread, and it is cheap and abundant.

However, this is not the only secret weapon to obtain a tasty loaf; you need to focus on two more things: the starter and finally, which may be the more important, the baking process. I was not satisfied with my bread until I try an old technique to obtain the right combination: a crisp crust, a nice volume and a close-grained, chewy texture. To reach my souvenir of a tasty French loaf! The secret is the use of a French oven (like Le Creuset) to cook your bread.

I think it is time to cook, this is my recipe:

Spent Grains Bread

Adapted from Le Creuset French Oven Bread recipe and David Lebovitz Multigrain Bread Recipe.

The starter:


60 ml (1/4 cup) of cold water

1/8 teaspoon active dry yeast

70 g (1/2 cup) of white bread flour

5 g (1 teaspoon) of honey

Combine together the cold water, the honey and the yeast in a bowl. Stir in the bread flour, cover the bowl with a tea towel (or plastic wrap), and let sit at room temperature for 24 hours.


The bread:


250 ml (1 cup) of water (temperature 105-110 °F or 40-43 °C), plus 1 to 2 tablespoons if necessary

½ teaspoon (2.5 g) of active dry yeast

1 ½ teaspoons of sea salt

350 g (2 ½ cups) of white bread flour, plus 1 to 2 tablespoons if necessary

300 g(1 ½ cups) of spent grains (drain from excess water)


The next day, it is time to make the dough.

In the bowl of your stand mixer fitted with the flat beater, combine the warm water to your starter. Stir in the yeast, sugar, salt, bread flour and spent grains. When all the ingredients are combined, remove the flat beater and attach the dough hook.

Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. Add some water (like a tablespoon) if dough is to dry, or some flour (like a tablespoon) if too wet and mix for 1 to two minutes. When ready, the dough should be slightly sticky, but come away from the sides of the bowl.


Remove the dough hook from the mixer and cover the bowl with a tea towel or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.




After 4 hours







Scrape the dough out onto a lightly floured surface and knead it to release the gas and redistribute the yeast. Shape it roughly into a ball, cover it with a towel, and let stand for 10 minutes to allow the gluten to relax.


Shape the dough into a tight ball (or two, depending of the size of your French oven) – the tighter the better – by rolling it on the work surface between your palms.

Cover the bottom of a large French oven with some parchment paper. I also remove the knob of my French oven because I am not sure if it is oven-safe at 450°F (230°C). Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, 30 to 60 minutes (less if it’s very hot and humid, more if it’s cold).




After one hour







Preheat the oven to 450°F.

Using a sharp scissors, snip a relatively deep X incision across the top of the bread; this will allow the dough to expand freely. Cover the pot and place it in the oven.



After 30 minutes, remove the lid, reduce the oven temperature to 375°F (190°C), and continue baking until the bread is nicely browned and cooked through. It can take an extra 20 minutes for this specific bread. When done, it should have an internal temperature of 200°F (93°C).


Remove the bread from the French oven (it is really easy because of the parchment paper on the bottom) and allow it to rest on a rack for at least 30 minutes so that the interior finishes cooking.


Then, if you are friend with a brewmaster, or even if you live two doors down from a small craft brewery, you can ask them to give (or sell) you some spent grains. You won’t regret.


Bonne Appetite!

The Only Café

We like to go to “the Only Café”, not for their coffee (we didn’t try it yet) but for their beers’ selection. Located in The East End in Toronto, this place offers over 230 bottles and cans as well as 25 local craft brews on tap. A cozy ambiance created by a collection of heteroclite paintings and antiques, we feel like being in a friends’ house. We can enjoy our drink inside as well as outside. Their patio is huge.

We like to go there because we can enjoy a sampling of 5 beers for $10. This is a great interlude after a day of work, or during the WE. This option gives us the opportunity to taste different beers and/or apple ciders without having the brain completely clouded.

Two days ago, we have tried four really interesting beers and one apple cider and I would like to share my experience with you. A journey through different savors!

1)      Dieu du ciel – Aphrodisiaque

This is one of my favorite stout beers, made in Quebec. It is a very balanced beer, not sweet at all despite its rich chocolate syrup, roasted malts, and vanilla beans taste. After each sip, I enjoyed a dark chocolate bitterness on the palate. Yummy!

2)      Beau’s – Dark Helmut

I love beau’s beers. Not only because they produce only organic beers but also because of the complexity of flavors that I can identify when tasting them.  “Tout en rondeur!”, this is what characterizes Beau’s beers. We are never disappointed. My partner is not a fan of commercialized recipes, but this particular one lives up to his standards.

This beer is an extra-strong version of a German black lager (also name Schwarzbier). Something new for me! Really delicious!

3)      Oast House – Country Bumpkin

This is my first pumpkin ale. A great discovery for me! Some really pleasant notes of cinnamon, nutmeg and caramel malt, which gives a nice spicy character to this beer! The mild pumpkin flavor is there, you can smell it but you might not distinguish it if you are not looking for it specifically.

4)      Innocente confessions

This beer is different from the IPA beers I have tasted previously. It is a nice Belgian-style IPA with some elegant spicy notes. Very hoppy, yet just the right amount of hops! It is nicely complex. Really delicious after tasting three darker beers!

5)      Waupoos County Cider

Hard for me not to compare to french apple cider! I love when the cider is strong and dry. It is sentimental. I spent some time asking myself, what do you like in this apple cider? It is light for sure, but really fruity and crispy… something different but really nice.

If you are living in Toronto, or if you are coming for a visit, do not hesitate to go at The Only Café to enjoy some great beers and let me know. I will be happy to read your comments and hear about your experience there.  Drinking beer is a new world for me, and I really enjoy tasting them and discovering a combination of new fragrances!

French Cabbage Bacon Salad with a Twist


With my first post, I have shown you that we like to enjoy good food but we try also to be health conscious. In a weekly basis, we try to eat 40% of our diet raw, which means a lot of salads, smoothies, slow juices and fruits.

The first time I have tried this salad I was at my friend’s house in San Diego, Guillermo. He learnt this recipe from one of his French friends when he was doing his postdoctoral studies in Lyon. He explained me that this is one of the culinary specialties of Lyon, the food capital of the world (see the article in the Guardian).

What characterizes this salad? The bacon for sure but more importantly the vinaigrette, which needs not only to have a strong mustard and vinegar taste, but also needs to coat generously each piece of bacon and cabbage! It was so delicious. A discovery for me, I never ate raw cabbage before.

I have prepared this salad using the same recipe several times. But over the years I have adapted the recipe. I gave it a modern twist that fits better my taste. 

Cabbage can seem boring or not tasty enough for our modern era. It is one of the rare locally produced vegetables that we can find during winter season. Having a hand full of yummy recipes that use winter veggies is a prerequisite when living in Canada.

Cabbage is also good for health. During many years, the nutritional science has explained us the importance of eating 7-10 vegetables/fruits per day, mostly the colorful ones (red, orange, dark green, purple…). Recently, we have discovered that eating white vegetable is also important because it contains specific micronutrients important for our health.

White foods such as onions, garlic, celery, pears, cabbage and white wine contain flavonoids and allicin, which is known to inhibit abnormal cell growth. White foods also contain sulphur compounds which assist in raising levels of beneficial HDL cholesterol and lowering dangerous levels of blood fats called triglycerides. Another benefit of white foods is that they can ease the inflammatory response of asthma and can break up catarrh secretions caused by colds and flu. Cabbage, among other white foods is good for you, and we need to enjoy each bite of it.

Cabbage dishes can be sexy. My salad contains not only cabbage and bacon, but also kale and pomegranate seeds. When you crunch a pomegranate seed, the sweetness and tartness of the pomegranate is an interesting tone that balances well with the savory flavors of this salad. The vinaigrette is not over powerful such as the classic version but still complex and aromatic through its mild combination of maple syrup and Dijon mustards, malt vinegar, olive and sunflower oils, fresh ground black pepper. The vinaigrette speaks by itself, but not as the tenor. It makes the liaison between the different elements that compose this salad and helps to create the alchemy that reveals the sensual harmony between simple foods such as bacon, cabbage, kale and pomegranate seeds.  Hum, I think it is time to prepare this salad, this is my recipe: 


200 g of bacon (3 thick-sliced double smoked artisan bacon), diced

600-800 g of green cabbage (a medium one)

200 g of kale (4 to 5 leaves, remove the stem)

Seeds of a pomegranate

1/4 cup IPA beer (like the Amsterdam Boneshaker beer)

4 tablespoons of mustard (2 tablespoons of maple syrup mustard and 2 tablespoons of Maille Dijon Originale mustard)

1 tablespoon of malt or apple vinegar

 6 – 8 tablespoons of oil (a combination of extra virgin olive and sunflower oils) 

1 teaspoon freshly ground black pepper plus additional for sprinkling on the top of the salad

Salt (optional)


Clean and slice the cabbage and kale into thin strips, and mix them together in a large bowl

In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes; transfer the bacon with a slotted spoon into the large bowl and mix together with cabbage and kale

Deglaze the juice in your skillet. Carefully pour in the beer along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet, bring the liquid to a boil and reduce until you get two to three tablespoons of liquid

Prepare the vinaigrette by mixing mustard, pepper, salt (optional), beer reduction, vinegar and oil

Add the vinaigrette to the salad. Mix well and serve immediately

N.B: You can reserve the salad in the fridge for at least 2 hours so that the cabbage really absorbs the sauce but it won’t be as crispy

The leftover (if any) can make a great lunch for the next day

Bon appetite!