Sunday, March 21, 2010

Citrus Inspired Salad
With juicy ruby red grapefruit plentiful at the market, I was inspired to make a luncheon salad based on an appetizer I'd seen in The Conscious Cook. Tal Ronnen gives instructions along with a handsome image for shiso bites.

Despite no shiso leaves, the components held a lot of appeal and when I came home with a 5 pound bag of grapefruit my lunch became a salad adapted from my memory of Ronnen's appetizer.

Thinly sliced green cabbage or Napa cabbage
Sliced red radishes
Julienned fresh daikon
Red grapefruit segments
Grapefruit juice
Sea Salt
Cayenne Pepper
Sesame Seeds
To serve one, as pictured, I used approximately 1 cup of sliced cabbage, half a dozen red radishes, about a 3 inch piece of daikon, segments from a whole grapefruit with half the juice, a dash of salt and a pinch of cayenne, then sprinkled the top with white sesame seeds. Increase the amount of each item for more servings.
The citrus juice will soften the cabbage a bit if you toss it by itself first and let it rest while you prepare the rest of the salad. Or not, the crunch from the cabbage, radishes and daikon makes a nice change from salads made with soft greens.

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