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Charred cabbage Caesar salad with pancetta and crispy bread crumbs
A take on a warm Caesar salad which is much needed in the winter months. The smoky char combines perfectly with the salty pancetta, plus the garlicky bread crumbs add the perfect crunch to every bite.
YIELDS
4
TO
5
Ingredients
- 2 lemons
- 1 head of green cabbage
- 4 tablespoons olive oil
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/4 cup capers
- 2 garlic cloves
- Zest and juice of 1 lemon
- 1 cup panko bread crumbs
- 1/2 cup cubed pancetta
- 1/2 cup parmigiano-reggiano
Directions
- Preheat oven to 400º F and preheat cast iron pan over medium-high heat.
- Cut the two lemons in half horizontally. Place the lemon halves in the pan, and cut the side down. Cook until the lemon is slightly charred, remove and reserve.
- Cut the head of green cabbage into eight wedges. Rub cabbage wedges with two tablespoons of oil and season with salt and pepper.
- Sear cabbage in the preheated pan for two to three minutes per side and place in the oven. Cook for five to seven minutes, or until tender and crisp.
- Combine remaining oil, mayonnaise, mustard, finely chopped capers, half the garlic minced, lemon zest, and juice, and whisk to combine.
- Add the pancetta to a pan set over medium heat, and slowly render the fat out. Once the pancetta is crispy, remove it from the pan and reserve.
- Add the bread crumbs and remaining minced garlic to the pan with the pancetta fat and cook until golden brown. Remove from the heat.
- Plate cabbage wedges on a large serving platter, drizzle on dressing, top with pancetta, bread crumbs, and grated cheese, and garnish with charred lemon halves. Enjoy!
