Savoy Cabbage, Kohlrabi and Grapefruit Salad
- One 1 1/4-pound head of Savoy cabbage, finely shredded (4 packed cups)
- Kosher salt
- 1 red grapefruit
- 1/4 cup grapeseed or other mild oil
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 1 3/4 pounds kohlrabi, peeled and coarsely grated
- 2 tablespoons finely shredded mint leaves, plus whole leaves for garnish
- In a large glass or ceramic bowl, toss the shredded cabbage with 1 tablespoon of salt.
- Weight down with a heavy plate topped with canned goods and refrigerate the cabbage for 1 hour.
- Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
- Working over a bowl, cut in between the membranes to release the sections.
- Squeeze 2 tablespoons of the juice from the membranes into a small bowl.
- Whisk in the oil and lemon juice and season with salt and pepper.
- Squeeze the cabbage dry and transfer it to a large bowl.
- Add the kohlrabi and vinaigrette and toss well.
- Add the grapefruit sections and shredded mint and toss again.
- Mound the salad on plates, garnish with mint leaves and serve.
savoy cabbage, kosher salt, red grapefruit, grapeseed, lemon juice, freshly ground pepper, mint
Taken from www.foodandwine.com/recipes/savoy-cabbage-kohlrabi-and-grapefruit-salad (may not work)