Festive Red Cabbage and Radicchio Salad

• portions: 6 servings

Ingrédients

1 medium grapefruit

2 large blood oranges, divided

1 large lemon

½ cup extra-virgin olive oil

2 Tbsp. Dijon mustard

1 Tbsp. honey

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ small head of red cabbage, cored, any thick ribs removed, cut into ½"-thick strips

1 large head of radicchio, halved, cored, cut into 1½"-thick strips

½ small red onion, thinly sliced

Pomegranate seeds (for serving)

Freshly ground pepper

Instructions

Using a small knife, cut away peel and white pith from 1 medium grapefruit, then 1 blood orange; discard. Slice each crosswise into ¼"-thick rounds; set aside. Cut 1 large lemon and remaining 1 blood orange in half and squeeze juice into a measuring glass or small bowl. Whisk ½ cup extra-virgin olive oil, 2 Tbsp. Dijon mustard, 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into juice.

Place ½ small head of red cabbage, cored, any thick ribs removed, cut into ½"-thick strips, in a large bowl; drizzle half of dressing over. Massage cabbage with your hands to coat and soften. Let sit at least 10 minutes and up to 1 hour.

Add 1 large head of radicchio, halved, cored, cut into 1½"-thick strips, ½ small red onion, thinly sliced, and reserved citrus to cabbage; drizzle in remaining dressing and toss to coat. Transfer salad to a platter and top with pomegranate seeds; season with freshly ground pepper.