Radicchio, Red Cabbage and Tomatoes with Orange Vinaigrette

Ingredients

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Red cabbage

  Red, raw

  ½ head, small or 284g

• Onions

  Raw

  1 small or 70g

• Dijon mustard

  Grey poupon

  4 tsp or 20g

• Orange zest

  2 tsp or 4g

• Orange juice

  4 ½ tbsp or 70g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

Directions

1. Thinly slice the onion. Finely grate the orange zest to measure 2 tsp. Coarsely chop radicchio / lettuce and cabbage. Cut tomatoes into halves.
2. Soak onion in cold water to cover 15 minutes.
3. Whisk together mustard, zest, juice, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
4. Drain onion well and toss together with radicchio, cabbage, tomatoes, and enough dressing to coat. Toss salad with sugar and salt and pepper to taste.

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