hold the mayo

August 14, 2020

What turns me off slaw is the mayo. I’m not a fan of mayonnaise. But this lovely recipe from Aussie cook and author, Julia Busuttil Nishimura uses parmesan to capture the creaminess of mayo. I can’t think of a more heavenly dinner, than a piece of fish or steak on the barbecue served with this crisp and crunchy salad.


Leave a Comment

All rights reserved © La Parachute · Theme by Blogmilk + Coded by Brandi Bernoskie