Description
Roasting cabbage can take a salad from tasty to extraordinary.
Ingredients
Scale
For the quick pickled cucumbers:
- 2 cups sliced small Persian/pickling cucumbers
- ½ cup vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cup water
For the vinaigrette:
- 1/2 cup fresh herbs, roughly chopped – a mix of mint, parsley, basil, dill
- Zest and juice of 1 lemon, about 2 tbsp of juice
- 1 tbsp Greek yogurt
- 2 tsp maple syrup
- 5 tbsp olive oil
For the salad:
- 1 large head of cabbage
- 4–5 tbsp olive oil
- Juice of half a lemon
- About 12 cornichons, sliced in half
- 1 apple or pear, cored and sliced thinly
Instructions
For the quick pickled cucumbers:
- Place the cucumbers in a clean glass jar.
- In a small pan, heat the vinegar, sugar, salt and water. Heat until the sugar is completely dissolved.
- Pour the pickling solution over the cucumbers. Place a lid on the jar and set aside until cool and ready to assemble the salad.
For the vinaigrette:
- Place all of the ingredients in a blender and blitz until you have a smooth and creamy dressing.
- Place the dressing in a clean glass jar and set aside until ready to assemble the salad.
For the salad:
- Preheat oven to 375 degrees.
- Remove any wilted outer leaves of the cabbage. Slice it in half, then quarters and then wedges. Remove some but not all of the core, so the wedges stay intact.
- Toss with the olive oil and roast until the wedges are wilted and crispy on the outside – about 30 minutes. Turn the wedges periodically to ensure they cook evenly.
- Remove from the oven, toss with the lemon juice, cornichons, apple or pear, and the quick pickles – you may have more pickles than you need but they store beautifully in the refrigerator for another meal.
- Drizzle over the creamy yogurt dressing and serve.