- • 2 cups cherry tomatoes
- • 6 cloves garlic
- • salt and pepper, to taste
- • 2 tbsp olive oil, plus ½ cup
- • leaves from 6 sprigs thyme
- • 2 tbsp red wine vinegar
- • 2 tsp ancho chili powder
- • pinch granulated sugar
- • 2/3 lb green beans, halved diagonally, and blanched
- • ½ head purple cabbage, cored and shredded
- • 3 scallions, sliced diagonally into thin slices
- • 3 oz crumbled feta cheese, plus 1 oz for garnish
- • 1/8 cup sliced almonds, plus 1/8 cup for garnish
- • ½ tbsp minced fresh parsley, plus ½ tbsp for garnish
- • salt and pepper, to taste
- Preheat the oven to 400° F.
- To make the vinaigrette, cut the tomatoes in half and toss them with the garlic, salt and pepper in a small bowl. Drizzle with 2 tbsp olive oil. Spread them on a baking sheet and sprinkle with the thyme.
- Roast the tomatoes and garlic until the tomatoes start to open, about 7 minutes. Remove from the oven, drizzle with the vinegar and let cool. Once cool, remove the garlic and lightly mash it.
- Scrape all contents into a medium bowl and whisk in the remaining ½ cup oil, keeping the vinaigrette chunky. Season with salt, pepper, ancho chili powder and sugar.
- In a large salad bowl, combine the beans, cabbage, scallions, 3 oz feta, 1/8 cup of almonds and the ½ tsp parsley and toss gently. Drizzle with the vinaigrette and toss again. Season with salt and pepper.
- Arrange the salad on plates. Garnish each with the remaining feta, almonds and ½ tsp parsley.
For the Kids
Do you want your children to gobble up this slaw? Give them the green light to make faces at the table – or at least to eat one. The key to the kids’ version of this dish is dialing back on the stronger flavours. First, reduce the garlic to 1 clove and the chili powder to a pinch for the vinaigrette. For the slaw, keep the ingredients separate, add fresh cherry tomatoes and replace half of the cabbage with shredded or chopped romaine lettuce. Leave out the scallions and parsley. Do not dress the slaw. Instead, use the ingredients to create a person on each salad plate. Kids can pull apart bits and pieces and dip them into the vinaigrette. It’s a surefire way to get them to eat their veggies.
Q&A …with Dean McDermott
Canadian Dean McDermott started in showbiz as an actor and appeared in hit shows like Due South and NCIS before becoming a reality-TV star with his wife, Tori Spelling. He’s gone on to forge a culinary career, first as host of Chopped Canada and now as author of his first cookbook, The Gourmet Dad. It features recipes he makes for Tori and their kids Jack, 16 (from Dean’s first marriage), Liam, 8, Stella, 7, Hattie, 3, and Finn, 2.
Will your children cook for you on Father’s Day? The kids usually bake things for me. Stella is the baker in the family and she’ll whip up some cookies and usually a cake. Liam will do breakfast, toast, cereal and coffee. Hattie and Finn help with presentation. For dinner, I’ll cook something easy and laid-back. Usually, I’ll fire up the grill and do burgers and dogs and a nice salad.
Are you ever star-struck when meeting famous chefs? It’s funny, I live in Los Angeles and I don’t get star-struck. OK, when I met Robin Williams I was completely dumbfounded, but that’s it. However, when I meet chefs, it’s a whole new ball game. I get tongue-tied and nervous. I was star-struck by them all: Mark McEwan, Rachael Ray, Susur Lee, just to name a few.
You hosted Chopped Canada for two seasons. What’s next? The family and I are doing a couple of Cooking Channel specials and I would love to get The Gourmet Dad concept into a cooking show. – Chris Daniels