Charred Savoy Cabbage Salad
Savoy cabbage is a wrinkled, crinkled version of regular green cabbage. It is very sweet and crispy and makes a great salad. It is also lovely added to a brothy soup, as it add texture and delicate flavour.
Servings 4 -6
- 1 head savoy cabbage
- 2 cloves garlic , minced
- 1/2 tsp salt
- 1 tsp pepper
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 "“ 1 1/2 cups Parmesan cheese , grated
- 1/4 cup preserved lemon , chopped
- 1/4 lb . 1/2-inch thick prosciutto (or bacon or pancetta)
Trim the outer leaves from the cabbage head. Quarter the cabbage along the stem axis (i.e. the quarters should be symmetrical).
Grill or broil on high heat until the edges are charred. Flip the quarters to char the other side. It took me about 5 minutes per side, so a total of 10 minutes. Remove from grill and roughly chop the quarters into quarters again.
Discard the cores and place the leaves in a large bowl.
Mash the salt and the minced garlic together to make a paste.
Place the paste in a small bowl along with the pepper, lemon juice, Worcestershire sauce, and Dijon mustard. Mix together into a sauce.
Slowly drizzle the olive oil into the bowl while whisking it into the sauce. If you choose to serve this salad with meat: dice the prosciutto or bacon into 1/4-inch to 1/2-inch pieces.
Cook the prosciutto in a skillet or sauté pan on high flame until the pieces begin to crisp and darken.
Pour the dressing over the cabbage leaves and toss to coat.
Add the parmesan, preserved lemon, and cooked prosciutto to the cabbage. Toss together and serve.