A lovely celebration of bitter and sweet
Napa Cabbage and Citrus Salad
Number of Servings: 4
Salad Ingredients:
½ of a head of Napa cabbage, thinly sliced
1 cup of thinly sliced raddichio or red cabbage
2 tablespoons (30 mL) very thinly sliced or finely chopped red onion
2 tablespoons (30 mL) finely chopped fresh flat-leaf parsley
1 orange, peel and pith cut off; sliced between membranes
1 grapefruit, peel and pith cut off; sliced between membranes
Vinaigrette:
1/3 cup (85 mL) orange juice
2 teaspoons (10 mL) apple jelly
1 tablespoon (15 mL) orange zest
1 tablespoon (15 mL) apple cider vinegar
3 tablespoons (45 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
Method:
- Prepare vinaigrette: Reduce orange juice to 2 tablespoons by simmering it in a small saucepan over medium-low heat. Remove from heat; add apple jelly to the reduction so that it will melt; add orange zest. Set aside to cool. When cool, add vinegar; whisk in oil. Season to taste.
- In a large mixing bowl, combine Napa cabbage, radicchio/red cabbage, red onion, and parsley. Toss with a 2-3 tablespoons of the vinaigrette.
- Turn out onto a serving platter. Scatter orange and grapefruit segments over all. Drizzle with remaining vinaigrette. Garnish with chopped parsley or some orange zest. Serve immediately.
Questions and Comments are always welcome alex@chilipeppersandpears.com
