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:

1. 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.
2. In a large mixing bowl, combine Napa cabbage, radicchio/red cabbage, red onion, and parsley. Toss with a 2-3 tablespoons of the vinaigrette.
3. 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 ^[1]