Category : Salads
Author : Thomas
Hits : 8253
Date : 05/09/2009
1 head Napa cabbage shredded 1/2 red onion jullienne 2 Fuji apples jullienne 1 1/2 tsp celery seed 1 tbsp Dijon mustard 1/4 cup cider vinegar 1 large shallot brunoise 3/4 cup extra virgin olive oil 1 tsp honey
1. Mince shallot and place in a bowl with vinegar, mustard, and salt.2. Chop the rest of your vegetables.3. When finished, slowly whisk in the olive oil to the shallots, vinegar, and mustard to emulsify. Dress the Napa cabbage and apples with the vinaigrette, then add the celery seed. Allow to marry in the refrigerator for 30 minutes before serving.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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