Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Cabbage And Green Bean Salad none 1/2 pound haricots verts (French green beans) 1 medium head red cabbage; finely shredded 1 small head Napa cabbage; finely shredded 1 jalapeno pepper; minced 1 cup rice wine vinegar 3 tablespoons olive oil 1 tablespoon honey Salt and pepper 1/4 cup orange juice 1/4 cup lemon juice 1/4 cup lime juice 2 fresh basil leaves; cut into chiffonade 1 tablespoon finely chopped red onion 2 cups pure olive oil 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 Posted to the BBQ List by Bill Wight Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
