1⁄2 tsp dride Herbes de Provence
2⁄3 c The Well Dressed Olive Herbes de Provence Aioli
2 tbsp The Well Dressed Olive Cranberry Pear Balsamic Vinegar
4 c packaged coleslaw mix
2⁄3 c dried cranberries
In a large bowl, combine dried Herbes de Provence with Herbes de Provence Aioli. Add coleslaw mix and cranberries. Toss to coat evenly. Cover and refrigerate for 1 hour before serving.
Herbes de Provence Aioli
1 cup, approximately
2 eggs, room temperature (recipe uses 1 whole egg, 1 egg yolk)
1 c The Well Dressed Olive Herbes de Provence EV Olive Oil
1 tbsp lemon juice, freshly squeezed
pinch of pressed garlic
1⁄4 tsp sea salt black pepper, freshly ground
In the bowl of a food processor fitted with a steel blade, add the eggs and begin to mix the eggs to ‘get them going.’ Once they’ve pulled together in about 5 seconds, begin to add the oil in a very, very fine stream. If the oil is added too quickly, it will not emulsify. Continue adding the remaining oil. Blend in the lemon juice, pinch of pressed garlic, sea salt and pepper to taste. Taste and correct for seasoning.