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1 lb. Haricots Vert
1 Red Cabbage
1 Napa Cabbage
1 whole Jalapeno Pepper -- minced
1 cup Rice Wine Vinegar
3 tbs. Olive Oil
1 tbs. Honey
Salt pepper
1/4 cup Orange Juice
1/4 cup Lemon Juice
1/4 cup Lime Juice
2 whole Basil
1 tbs. Red Onion
2 1/8 cup
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
1 Red Cabbage
1 Napa Cabbage
1 whole Jalapeno Pepper -- minced
1 cup Rice Wine Vinegar
3 tbs. Olive Oil
1 tbs. Honey
Salt pepper
1/4 cup Orange Juice
1/4 cup Lemon Juice
1/4 cup Lime Juice
2 whole Basil
1 tbs. Red Onion
2 1/8 cup
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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