Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In a traditional Seder meal, bitter herbs sometimes including parsley represent the bitter experience of slavery. Active time: 15 min Start to finish: 15 min Ingredients:
1 1/2 tablespoons fresh lemon juice |
1 teaspoon finely grated fresh lemon zest |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup plus 1 tablespoon olive oil |
6 cups thinly sliced napa cabbage (1/2 lb; from 1 head) |
4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches) |
2 cups thinly sliced radicchio (1/4 lb) |
Directions:
1. Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
2. Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.
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