Napa cabbage gets tender-crisp as it marinates in a vinaigrette of fresh grapefruit juice and herbs.
Makes 8 to 10 servings
- 2 grapefruits
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons clover honey
- 1½ teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- ⅛ teaspoon crushed red pepper
- ¼ cup olive oil
- 1 head Napa cabbage (about 1¾ pounds), cored and chopped
- ¾ cup ¼-inch-thick slices red onion
- ½ cup thinly sliced carrot
- 3 tablespoons chopped toasted pecans
- Garnish: crushed red pepper, fresh tarragon leaves, fresh thyme leaves
- Zest grapefruit to equal ¼ teaspoon and reserve. Using a small sharp knife, cut top and bottom ends off grapefruit. Following curve of grapefruit, cut off rind in large strips, making sure to remove all outer pith. Cut out segments using grapefruit membrane as a guide; remove any seeds if needed. Set segments aside. Squeeze membranes over a small bowl, reserving at least ¼ cup juice; discard membranes.
- In a large bowl, whisk together reserved ¼ teaspoon grapefruit zest and ¼ cup reserved juice, mustard, tarragon, honey, salt, thyme, and red pepper. Gradually whisk in oil until well combined. Add cabbage, onion, and carrot to bowl; toss and massage with zest mixture for 2 minutes. Gently stir in grapefruit segments.
- Transfer salad to a serving platter. Sprinkle with pecans. Serve immediately. Garnish with red pepper, tarragon, and thyme, if desired.