EXECUTIVE CHEF CHRIS WARD
For the pecans:
6 egg whites
2/3-cup sugar
3 cups pecan halves
Soy mint dressing:
3 fresh Thai chili peppers, seeded and finely minced
3 medium cloves of garlic finely chopped
6 tablespoons rice vinegar
6 ounces Kikoman lite soy sauce
4 tablespoons sugar
1 tablespoon honey
1/2 cup of water
For the salad:
8 ounces shredded red cabbage
8 ounces shredded jicama
2 ounces shredded carrots
2 ounces julianned European cucumber (green part only)
4 tablespoons finely chopped mint
4 Ruby Red grapefruit (peeled and sectioned)
Prepare the pecans:
Preheat oven to 300 degrees. Place the egg whites in a non-reactive bowl and whip until soft peaks are obtained and slowly add the sugar. Continue to whip the egg whites until the sugar has dissolved-about two to three minutes. Gently fold the pecan halves into the egg whites. Line a baking sheet pan with aluminum foil. Place the pecan-meringue mixture on the foil lined baking sheet pan and cook for 10 to 12 minutes. The mixture should be puffy and lightly browned. Remove the mixture from the oven and stir to deflate the egg whites. Return the mixture to the oven and continue to cook for 15 minutes. Remove the pecans from the oven and allow to dry. Place the sweet pecans in an airtight container and place in a cool area. These may be made 6 or 7 days in advance.
For the salad dressing:
Place the diced chili peppers, minced garlic, vinegar, soy sauce, sugar, honey and water in a bowl and whisk until incorporated. Reserve in a cool place.
For the salad:
Place the jicama, cabbage, cucumbers, carrots, mint, pecans and grapefruit sections in a bowl and toss lightly.
To assemble:
Toss all the ingredients in a bowl and divide into 6 equal parts.