My lovely friend Steph had a similar salad the other day at Higgins, a really excellent restaurant here in Portland. We recreated it for dinner the other night, along with some Shepherd's Pie, but I foolishly forgot to take a picture. It was so good though that I made it again the other night, with some substitutions (namely romaine instead of cabbage, because I was craving it).
Sometimes I forget how depressing winter can be, and barring a trip to find some sunshine, eating citrus fruit is a great way to bring some brightness into your life, which I was reminded of after reading this.
Also, this is amazing - The Various Varieties of Vegetables.
one head of napa cabbage, washed and chopped (or romaine)
2 citrus fruits, supremed (video here) (grapefruit, orange, blood orange)
1/2 cup crumbled feta
1/2 cup slivered almonds
one avocado, diced
Lemon-Mustard Vinaigrette to taste
Mix all ingredients in a large salad bowl. Toss to coat with vinaigrette. You can also supreme the citrus over your salad bowl to take advantage of the citrus juice.
juice of one lemon (and zest if you want it really lemony)
1 Tbsp. dijon mustard
splash of white wine vinegar
4 Tbsp. olive oil
salt and pepper to taste
Mix all ingredients together and taste for more salt/pepper/acid/oil.