USA · Salads
Crispy Cabbage Caesar Salad
Roasted cabbage Caesar salad with caramelized wedges, homemade anchovy dressing, crunchy croutons, and shaved parmesan.
Ingredients
- head savoy or young white cabbage1
- olive oil3 tbsp
- garlic2 cloves
- anchovy fillets3-4
- parmesan, grated, plus shavings for serving50 g
- egg yolk1
- lemon juice2 tbsp
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- bread for croutons2 slices
- saltto taste
- black pepperto taste
Method
- 1Preheat your oven to 210°C (410°F). Cut the cabbage through the core into thick wedges — about 3 cm wide — keeping the core attached so the wedges hold together.
- 2Place cabbage wedges on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 15–18 minutes until the edges are charred and caramelized but the center is still slightly tender.
- 3While the cabbage roasts, make the dressing. In a blender or using a stick blender, combine the anchovy fillets, garlic, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth, then slowly stream in the remaining tablespoon of olive oil until emulsified. Stir in the grated parmesan. Taste and adjust salt.
- 4Cut the bread into small cubes. Toast in a dry skillet over medium heat with a drizzle of olive oil, tossing frequently, until golden and crunchy — about 3–4 minutes.
- 5Plate the roasted cabbage wedges. Drizzle generously with the Caesar dressing, scatter the croutons on top, and finish with large parmesan shavings and a crack of black pepper.