Menu
Frisée and Cabbage Salad with Ginger and Grapefruit
Ingredients:
- 6 cups frisée, torn into bite-sized pieces
- 3 cups cabbage, thinly sliced
- 2 red grapefruit, supremed
- 1 white grapefruit, supremed
- 2 teaspoons fresh ginger juice, from 2 pieces of ginger
- 1/4 cup extra-virgin olive oil
- Kosher salt and fresh ground pepper
Getting it done:
- Place frisée and cabbage into a large bowl. To get the supreme of the citrus fruit, use a sharp knife to peel the whole grapefruit, removing the white membrane as well as the peel. Then, use a sharp knife to cut just inside the membrane of each section. The supreme will fall out. Squeeze the juice from the membrane and reserve.
- Finely grate fresh ginger, then wrap it in cheesecloth or a thin dish towel. Squeeze to extract the juice and discard the pulp. Reserve the liquid.
To serve
- Pour oil, ginger juice and grapefruit juice over the frisée and cabbage. Add salt and fresh pepper and toss. Divide among 8 plates and top with grapefruit. Serve immediately.
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering