Cabbage and green bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Haricots verts |
| 1 | medium | Head red cabbage, finely |
| Shredded | ||
| 1 | small | Head of napa cabbage, finely |
| Shredded | ||
| 1 | Jalapeno pepper, minced | |
| 1 | cup | Rice wine vinegar |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Honey |
| Salt and pepper | ||
| ¼ | cup | Orange juice |
| ¼ | cup | Lemon juice |
| ¼ | cup | Lime juice |
| 2 | Fresh basil leaves, cut into | |
| Chiffonade | ||
| 1 | tablespoon | Finely chopped red onion |
| 2 | cups | Pure olive oil |
Directions
In a large pot of boiling water, salted water over high heat, blanch the haricots verts for 1 minute. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched and raw napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with salt and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.
Yield: 4 servings
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