Serves 4 generously
2 teaspoons best quality red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 clove garlic, peeled, green germ removed, and minced
salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon hot water
1/2 cup (loosely packed) flat-leaf parsley leaves, minced
1 1/4 pounds Napa cabbage, trimmed, cut into quarters lengthwise, and very finely sliced crosswise
1. In a large bowl, whisk together vinegar, both mustards, garlic, and salt and pepper to taste. Slowly add the olive oil in a thin stream, whisking constantly until the dressing is emulsified. Whisk in the hot water.
2. Add the parsley and the cabbage to the dressing, toss until thoroughly combined. Serve immediately or let sit for up to 2 hours before serving. If the salad sits, be sure to toss it again before serving.
Contributed by Lisa Bretherick