I'm ready for another round of that pistachio butter so I can make the beet slaw again. That's one of my favorite combinations of flavors and textures in the book.
3 hours ago, Chris Hennes said:I was surprised when looking the recipe up on Eat Your Books a moment ago to note that this does not seem to be the consensus opinion... a couple people commented that they didn't like the vinegar addition, or that it required agrodolce. I couldn't disagree more.
I used a regular vinegar when I made this but I've since purchased the Katz vinegars the author recommends. Made from late-harvest grapes, they have a bit more sweetness but the level of acidity (5.8% for the zin and 5.5% for the sauv blanc) are on a par with other vinegars. It will likely add a touch of sweetness but I don't think that will detract from the dish. We'll see.
