Grilled Napa Cabbage Salad
Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange
Chef Chris deJesus of Butcher & Bee | Nashville
Adapted by StarChefs | november 2022
INGREDIENTS:
Bitter Orange Vinaigrette:
Yield: 1 quart
150 grams orange juice
100 grams raw honey
60 grams Angostura orange bitters
250 grams extra virgin olive oil
Kosher salt
Kataifi Crunch:
Yield: 1 quart
155 grams kataifi, cut into 4-inch pieces, toasted
89 grams sliced almonds, toasted
15 grams extra virgin olive oil
8 grams smoked paprika
Kosher salt
250 grams canned chickpeas, drained
To Assemble and Serve:
Crumbled feta
Oranges, segmented (several varieties if you’d like)
Napa cabbage
METHOD:
For the Bitter Orange Vinaigrette:
In a bowl, combine all ingredients and whisk vigorously. Season with salt. Transfer to a non-reactive container and reserve.
For the Kataifi Crunch:
Heat oven to 375°F. In a bowl, combine toasted kataifi, toasted almonds, oil, and paprika; toss to coat. Season with salt and reserve. On a baking sheet, combine chickpeas with olive oil until well combined. Bake 50 minutes, rotating and stirring halfway through to ensure even browning. Remove from oven and let cool. Once cooled, in a non-reactive container, combine roasted chickpeas with kataifi mixture and reserve.
To Assemble and Serve:
Prepare and heat grill. Grill cabbage over highest heat possible until outside is charred, but inside is not fully cooked through. Remove from grill and let cool. Cut cabbage into bite-size pieces, discarding the bitter white end and root. In a bowl, toss grilled cabbage with generous amount of Bitter Orange Vinaigrette. On a serving plate, lay the cabbage in shingles across the plate. Place orange segments and crumbled feta over cabbage, ensuring pieces are on top of and between the cabbage shingles. Garnish with Kataifi Crunch and serve.
