Cabbage And Green Bean Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Haricots verts
1 lb	454g / 16oz	Red cabbage head - finely shredded (medium)
1 lb	454g / 16oz	Napa cabbage head - finely shredded (small)
1		Jalapeño pepper - minced
1 cup	237ml	Rice wine vinegar
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Orange juice
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Lime juice
2		Fresh basil leaves - cut chiffonade
1 tablespoon	15ml	Finely-chopped red onion
2 cups	474ml	Pure olive oil

Recipe Instructions

In a large pot of boiling, 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, jalapeño 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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A04) - from the TV - FOOD NETWORK

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