CABBAGE AND GREEN BEAN SALAD

Cabbage and Green Bean Salad image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 14

1/2 pound haricots verts
1 medium head red cabbage, finely shredded
1 small head Napa cabbage
2 jalapeno pepper, minced
1 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon honey
Salt and pepper
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 fresh basil leaves, cut into chiffonade
1 tablespoon finely chopped red onion
2 cups pure olive oil

Steps:

In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. 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 red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat 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.