Charred Cabbage Caesar Salad Recipe
They key to this recipe is getting a good, dark char on the cabbage, which adds an additional level of flavor to the already umami-rich Anchovy Vinaigrette. This recipe "pan-roasts" the cabbage all the way through on the stovetop until it is meltingly tender, but you can also stop after the char steps, skipping the pan-roast in favor of a slightly undercooked, more crisp texture on the cabbage.
Servings: 4 servings
Calories: 334kcal
Ingredients
For the Charred Cabbage
- 1+ 2 tablespoons avocado oil or other neutral oil for cooking
- 1 head cabbage outer bruised or wilted leaves removed, and cut into 2-inch wedges at the wide end
- 1 teaspoon coarse sea salt or kosher salt
- ¼ cup water or level up with low-sodium broth
for Anchovy Vinaigrette
- 2 cloves garlic finely minced
- 5 oil-packed anchovy fillets softened
- 2 tablespoons lemon juice ~ 1 lemon
- 1 tablespoon red wine vinegar
- 5 tablespoons olive oil
- ¼ teaspoon coarse sea salt plus more to taste
Garnishes
- 4 tablespoons parmesan grated or shaved
- fresh cracked black pepper optional
Instructions
Cook Cabbage ~ 18 minutes
- Heat a cast iron skillet or other large pan with high sides over medium high heat. Once it's hot, drizzle with 1+ 2 tablespoons avocado oil tablespoons avocado or other neutral flavored cooking oil.
- Brush the cut, flat sides of the cabbage wedges with 1 tablespoon avocado oil. Season with 1 teaspoon coarse sea salt on all sides. Place the cabbage wedges flat in the pan. Sear until the leaves' edges are charred dark about 5 minutes. Turn the wedges over and sear the other side until also charred dark, an additional 5 minutes. You may have to do this in 2 batches if all the wedges don't initially fit into your pan.
- With all of the cabbage wedges in the pan (it's ok if they overlap a little), add ¼ cup water. Once the water starts to boil, turn the heat to medium low and cover the pan. Cook the cabbage for 10 minutes, or until tender-crisp.option: You can skip this step if you just want the charred cabbage without fully cooking it.
Make Anchovy Vinaigrette ~ 5 minutes
- Place 2 cloves garlic, 5 oil-packed anchovy fillets, 2 tablespoons lemon juice, and 1 tablespoon red wine vinegar in a small blender or food processor. Blend until the garlic and anchovies are finely minced.
- Add 5 tablespoons olive oil and ¼ teaspoon coarse sea salt. Blend until fully emulsified. Taste, and season with more salt if needed.
Assemble Charred Cabbage Caesar Salad
- Remove cabbage wedges to serving platter or 2 wedges each to individual plates. Drizzle with Anchovy Vinaigrette. Top with grated or shaved parmesan and fresh cracked bacl pepper if using.
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Notes
Leftover Cabbage Caesar can be stored in the refrigerator for up to three days. It tastes great cold right out of the fridge.
Nutrition information for 1 serving based on 4 servings per recipe.
Nutrition
Serving: 1serving | Calories: 334kcal | Protein: 3g | Saturated Fat: 4.7g | Fiber: 3.7g