Ignoring the fact that we can pretty much obtain any vegetable or fruit we like year round here in California, I do like to try to pick seasonal produce. When you get tired of green salads, this is a great option to try. It is inspired by a salad I once had at The Slanted Door in San Francisco, about a decade ago, and I've been making variations on it ever since.
2 cups of finely shredded purple cabbage
1 grapefruit, segmented
a handful of candied pecans or other nuts
lots of julienned basil leaves (not actually in season, oops)
sliced jalapenos to taste
1 tbsp of walnut oil
the juice from the grapefruit when you sliced it, or 1 tbsp of citrus flavored balsamic vinegar (I purchase mine locally here.)
salt to taste
Combine all ingredients. The combination of the bitter, sweet, and salty flavors, along with the heat and the vibrant colors makes this an extremely satisfying dish in my book.
Posted on Wed, January 18, 2017
by Heidi Gilchrist