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Love & Best Dishes: Grapefruit-Cabbage Salad - It’s grapefruit harvesting season and Paula’s got a special guest that’s making a special dish with her…Grapefruit-Cabbage Salad!
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Recipe Link: https://www.pauladeen.com/recipe/grapefruit-cabbage-salad/
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#pauladeen #loveandbestdishes
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0:00
- I am excited about what I'm fixing to share with y'all.
0:08
I just sprayed this
0:09
because I'm gonna be measuring my honey in this.
0:13
So if you spray...
0:16
If you spray your measuring container,
0:19
whatever you're using,
0:20
and if you spray it with a non-stick,
0:23
the honey will flow out real nice.
0:26
So,
0:29
I'm sure y'all are aware that during your winter months,
0:33
that's when our citrus is at its peak,
0:38
and our yard has so many beautiful grapefruit, lemons,
0:44
and oh gosh.
0:47
- Let's see. What else?
0:48
- Tangerines. - Oh, we got tangerines
0:50
and oranges.
0:52
All those trees are in our yard
0:54
and I love taking advantage of 'em.
0:58
So I thought, well, this salad is just perfect
1:04
since we've got all these citrus,
1:06
wonderful, fresh citrus things growing in our yard.
1:11
And if you like grapefruit,
1:14
I think you'll really like this recipe,
1:16
and I adore grapefruit.
1:20
And, naturally, I take a cholesterol medicine
1:24
to keep mine within a good range,
1:28
and you're not supposed to drink grapefruit juice
1:30
or eat grapefruit if you're taking that medicine,
1:35
because, like, the grapefruit counteracts it working.
1:40
But I tell you what,
1:41
I could drink a jug of grapefruit,
1:42
cold grapefruit juice this big
1:45
with salt on the rim,
1:48
like a salty dog
1:50
but just minus the vodka.
1:53
I'd have to have a Shirley Temple (laughs),
1:57
Shirley Temple Salty Dog.
2:00
But so, anyway, let's get started.
2:03
And this, again,
2:06
I have just been having such a good time
2:09
turning to my magazine,
2:12
looking for recipes to share with y'all.
2:15
And this is what this salad is gonna look like
2:17
when we get through with it.
2:20
That's the picture of it.
2:23
And the recipe is,
2:24
you know, really, very, very simple
2:27
but I wanna show y'all,
2:31
you'll need a very sharp knife for this.
2:35
And when you're peeling your grapefruit,
2:37
you want to get in deep enough
2:40
to get rid of all of that pith,
2:43
that white stuff is called pith,
2:46
and that white stuff is real bitter.
2:51
So you just wanna make sure that you get all of that done.
2:55
So I'm gonna quickly just get me a segment or two out,
3:01
so I think share with y'all.
3:04
And a lot of people like to peel like this,
3:08
'cause they think it's less dangerous,
3:10
which it could be,
3:12
but I'm a old housewife,
3:14
and I'm comfortable holding it in my hand.
3:19
But if you're frightened about cutting yourself,
3:23
you can peel it just like this.
3:28
It's certainly a safer way.
3:35
Okay, so let's see if we can find a segment.
3:39
Now, you'll use...
3:43
You'll these membranes
3:47
to know where to cut.
3:49
See that membrane?
3:51
So we gonna go right in there real close to that membrane,
3:56
and then we're gonna go to the other membrane,
4:01
so that will give us a whole section.
4:09
Now we just wanna make sure
4:14
that it comes out pretty and whole.
4:21
And see the membrane?
4:26
It came right off.
4:28
So you would remove any seeds.
4:32
And we have pink and white grapefruit in our yard.
4:36
So we thought the pink would be really, really pretty
4:41
for this salad,
4:42
because, believe it or not, our Napa cabbage,
4:48
we didn't have a real big selection,
4:51
and it had almost no green on it.
4:54
So it may look a little sad, but that's all right.
4:58
So now we're gonna make our dressing y'all,
5:01
and we're gonna start with,
5:06
let's see,
5:07
let's start with our Dijon,
5:12
and I'm gonna get...
5:16
I was gonna get a smaller...
5:19
Oh, here it is.
5:23
So Dijon mustard.
5:30
You know, you just gonna put all this stuff together,
5:33
and then beat in your oil,
5:37
the last ingredient.
5:39
(garage door winding)
5:40
Okay, now, when you--
5:42
Uh-oh, somebody's here.
5:43
I hear the garage door opening.
5:45
So as you squeeze,
5:49
as you cut your your grapefruit away from the membrane
5:53
to get your sections,
5:55
you'll wanna make sure that,
5:58
you'll take that membrane,
6:00
and just squeeze it, getting the juice out of it,
6:03
because we're gonna need a fourth of a cup
6:09
of grapefruit juice.
6:10
So I'm gonna add that now.
6:14
And get that mixed up with our Dijon mustard.
6:19
Mm.
6:25
It's gonna be so good.
6:28
And believe it or not,
6:32
just a wee little bit of grapefruit zest.
6:38
I mean, it was just like a half a teaspoon.
6:42
All right, and then we're gonna do tarragon
6:47
and thyme.
6:50
We got time, don't we, Eddie?
6:53
We got time to do the thyme. - Always.
6:58
- All right.
7:00
And we gonna put just a little bit,
7:03
like an eighth of a teaspoon of red pepper flakes.
7:09
I mean, not many,
7:11
because believe it or not, this stuff is hot.
7:16
And I sure would like for the children to eat this.
7:20
All right, now we're gonna do two teaspoons of honey.
7:25
And remember, that's why I sprayed our teaspoon,
7:31
measuring spoon,
7:33
because it should flow right out.
7:37
See, because I sprayed it,
7:40
that honey just came right out.
7:43
And if you don't spray it
7:46
you're gonna have to dig that honey out.
7:51
Come on, honey.
7:53
Come on, honey.
7:56
Come on, honey.
8:01
Okay.
8:07
Now...
8:09
Whoa, get back up there.
8:11
So now we're just gonna whip that together.
8:14
And now I'm slowly gonna add my oil
8:19
while I'm beating it.
8:22
That almost looks like a Bearnaise sauce
8:24
doesn't it? - Yes.
8:25
- Or a hollandaise.
8:39
I'm tellin' ya, it's just like it.
8:43
And of course, a Bearnaise, you know,
8:46
is your tarragon,
8:49
and I adore the flavor of tarragon.
8:55
So I love a Bearnaise sauce.
8:57
Let's see.
9:03
That's pretty tart.
9:10
I'm gonna add just a little bit more honey.
9:21
I think it was actually the zest that made it kind of...
9:27
I think that helped it a little bit.
9:32
I really, really do.
9:34
All right.
9:36
So now,
9:39
(laughs)
9:41
now we're gonna put our Napa in there,
9:48
and I think,
9:50
I can't remember.
9:53
There's a really bit of green down in there.
9:59
The last thing we're gonna add, y'all, is our grapefruit,
10:03
and we're just gonna toss that in very gently,
10:08
so it won't tear up.
10:11
All right, next, our purple onion,
10:15
and our carrots,
10:16
which is gonna give us a pretty color.
10:22
So we just wanna toss it in that dressing.
10:33
And let's see,
10:35
like I said, I can't remember y'all.
10:41
If it just call for one head of Napa.
10:45
- [Woman] Yes. One.
10:46
- 'Cause it, you know, Napa is different sizes.
10:50
- [Woman] It tells you poundage on there.
10:52
I think it one and three-quarter pounds.
10:56
- That's right.
10:58
One head of Napa cabbage,
10:59
about one and three-quarters a pound,
11:02
chopped and cored.
11:08
So I would do
11:12
just enough,
11:19
just so we have enough dressing,
11:21
you know, to coat it all.
11:29
So I don't think I'm probably gonna use that whole...
11:41
Okay, that's looking good.
11:43
I'm gonna reach in there and get a little bit more green.
11:51
And I wanna toss that up real good
11:53
so that each piece of that cabbage
11:58
gets a little of that dressing on it.
12:02
All right.
12:04
(water splashing)
12:06
Now, I'm going to...
12:09
Let's see what it says about salt and pepper.
12:12
I can't remember that either.
12:14
Yeah, a teaspoon and a half of kosher salt.
12:17
And it doesn't call for pepper,
12:19
but because I'm married to a pepper lover,
12:25
and I like using,
12:27
I like using fresh, coarse ground black pepper.
12:32
So I'm gonna put a little bit of that.
12:42
I should've put the salt in with the dressing, but I didn't.
12:48
And it called for, I think a teaspoon and a half,
12:52
and I just put a teaspoon.
12:59
Looking good.
13:02
All right, so last but not least,
13:09
our beautiful Georgia grown grapefruit.
13:13
Michael, what are you doing?
13:15
- [Woman] It's not Michael. It's Bobby.
13:17
- [Paula] Oh (laughs).
13:20
Bobby? - Yes?
13:22
You wanna look at my grapefruit salad?
13:25
- [Bobby] I do.
13:26
- [Paula] Yes. Do you like grapefruit?
13:28
- [Bobby] I do.
13:30
- [Paula] Yay.
13:32
All right, so I need a pretty platter.
13:35
We found a platter.
13:38
You know, I've told y'all that I'm camping out
13:43
in my son's guest house.
13:47
So sometimes I have a hard time finding
13:53
everything that I need,
13:54
because we put most of our stuff in storage.
13:58
- [Bobby] Like tongs?
13:59
(Paula laughs)
14:00
- Everything, Bobby (laughs).
14:03
- Looks good.
14:04
- [Paula] Are you being a smart aleck?
14:05
- A little bit.
14:07
- All right.
14:08
I see you using the best tools that God gave you.
14:10
- Yes, my hands. - Once again.
14:13
- My hands. And you know what?
14:16
I was supposed to toast those pecans,
14:20
and I was standing up here running my mouth.
14:24
All right. So just a little garnish.
14:27
Do you love tarragon?
14:29
- I love it with chicken.
14:31
- I love it with a Bearnaise sauce.
14:34
Oh my goodness.
14:35
It's so good.
14:36
- That looks great.
14:38
- [Paula] Uh-huh.
14:39
- [Bobby] It's super pretty.
14:40
You've always made beautiful salads.
14:42
- [Paula] Well, thank you, son.
14:46
You are the one that makes the beautiful salads.
14:48
- [Bobby] Well, I couldn't agree more.
14:50
- [Paula] I mean, salads are--
14:52
- [Bobby] They're pretty.
14:53
- Bobby makes,
14:54
he has a salad every night for dinner.
14:56
I don't know what a Claudia eats.
14:59
What does a Claudia eat?
15:02
- Pine cones.
15:02
(laughs)
15:05
- Grass shavings.
15:07
- Yeah, I go out and cut grass every day,
15:09
and then I just bring in the clippings
15:11
and I just shake them out onto a plate.
15:13
- There's your fork. - With some pine cones.
15:16
And then she goes and runs 52 miles (Paula laughs).
15:20
- There's your fork. I want you to taste it now.
15:25
(Paula laughs)
15:28
I just wanted to see if he's paying attention, y'all.
15:31
- I'm paying attention. - There you go.
15:32
- Thank you. That's nice.
15:34
I'm going straight for the grapefruit
15:35
because I'm a fan. - Ooh, yes.
15:36
I love grapefruit.
15:40
And this is from our yard.
15:43
- Lucky you.
15:46
- Mm!
15:47
- So good.
15:52
Really good.
15:55
- So good. - Mm-hmm.
15:59
Totally different from any other salad you would ever have,
16:04
but if you like the tartness
16:09
of the grapefruit. - I do.
16:10
It's tangy and it's got some citrusy zest,
16:13
really, with the cabbages.
16:16
It's a nice mix. It works real well with this.
16:18
I see the purple onion,
16:19
and with the walnuts and everything.
16:21
You know what might be good in there too,
16:22
would be some golden raisins
16:23
or just regular raisins
16:25
mixed in. - Mm-hmm.
16:27
- But it's excellent.
16:29
It's great. - Well, thank you, son.
16:32
- No, thank you, 'cause I'm sure
16:33
that I'm gonna get a big, giant bowl of it.
16:35
(Paula laughs)
16:37
- There you go right there. - It's really good.
16:38
I think y'all should make this.
16:41
I just walked in, I got more honey do list,
16:43
or you could do shaved carrots too rather than cutting up.
16:46
You can do 'em on a box grater,
16:49
but you know, with food, you can do anything you want to.
16:51
- I was showing everybody how to peel a grapefruit
16:54
and how to section it,
16:56
if you'd like to take that with you and eat it.
16:59
- Well, I'm in the middle of...
17:01
I'm in the middle of--
17:02
- Oh, well, go back and get it in the middle.
17:03
- This is just time for me to taste,
17:05
not really enjoy anything.
17:07
- I know, but listen,
17:09
I'm glad that...
17:11
I thought that was Michael
17:12
when I heard the garage door opening.
17:13
- No, it's me. I'm garaging stuff.
17:16
- You know what could be good in there too,
17:18
would cucumber be strange in that?
17:20
- I think a little strange. - Think so?
17:22
I'm just spitballing,
17:23
or some cut of apples, like some Granny Smith apple.
17:26
- Okay. We're here at Dogwood, y'all,
17:28
on our property that's adjacent
17:30
to the house that we're working on
17:32
trying to get back in.
17:37
Oh, these citrus trees are beautiful.
17:41
Look at all the oranges and look at the tangerine.
17:44
That's an orange, that's a tangerine.
17:46
Would you look at all the fruit on the ground, Eddie?
17:50
- [Eddie] I was out of here picking some,
17:52
and right now they're just kind of falling off the tree.
17:55
This is the Meyer lemon,
17:57
Meyer lemon.
17:58
- [Paula] This is a lemon tree.
18:00
Look at all those beautiful Meyer lemons
18:04
just going to rot on the ground.
18:07
- And the tangerines. - That's so sad.
18:09
'Cause, you know, the grocery stores
18:13
used to pay a little small portion of those Meyer lemons.
18:18
- [Eddie] Come here, Lulu.
18:20
Lulu!
18:21
- [Paula] Lulu! Come on over here!
18:25
Look Eddie, we made it.
18:27
That one just fell 'cause it was ripe.
18:31
- [Eddie] Yeah, these are old grapefruit trees.
18:34
- Old trees.
18:45
And you know what?
18:46
Citrus trees, they got some bad thorns on 'em.
18:53
So you have to be very, very careful.
18:57
I'm going after the low hanging fruit, y'all (laughs).
19:01
Eddie said, "You want me to get the ladder?"
19:03
Heck no, honey.
19:06
Heck no.
19:08
Our fruit is so low. Uh-oh.
19:13
Oh my goodness.
19:16
I love it when the citrus comes in,
19:19
which is December and January.
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