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Hispi Cabbage Caesar Salad - Georgie Mullen

HISPI CABBAGE CAESAR SALAD

It might not be the prettiest thing I’ve ever made, but what it lacks in looks, it more than makes up for in flavour. Sometimes beige is best!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • olive oil
  • 2 small hispi cabbages quartered & hard core removed (or 1 large one, chopped into 8)
  • 2 thick slices stale sourdough
  • 2 garlic cloves grated
  • 10 anchovy fillets
  • parmesan to serve
  • salt & freshly ground black pepper

Caesar Dressing

  • 6 anchovy fillets
  • 2 large egg yolks
  • 1 garlic clove grated
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 300 ml vegetable oil
  • 100 g Parmesan cheese very finely grated
  • juice of 1 lemon
  • pinch cayenne pepper

Instructions

  1. Preheat the oven to 180°c (fan-assisted).

  2. Heat a glug of olive oil in a griddle pan over a medium-high heat. Once hot, griddle the hispi cabbage for 3-4 minutes each side, until darkly golden and charred with griddle marks (you can also do this in a frying pan - you just won't get the char marks!). Transfer to a baking tray, sprinkle with a generous pinch of salt, drizzle with a little extra olive oil and roast for 20-25 minutes, or until tender all the way through.

  3. Next, tear your stale bread into bite-sized chunks. Combine with the garlic, a good glug of olive oil, and a nice pinch of salt and black pepper in a mixing bowl. Pour out onto another baking tray and roast alongside the hispi cabbage for 15-20 minutes, giving them a stir once halfway through, until golden and crisp.

  4. Meanwhile, you can make the Caesar dressing. Combine the anchovy fillets, egg yolks, garlic, Dijon mustard and white wine vinegar in a food processor, and blitz until smooth. With the motor still running, add the vegetable oil in very, very slowly (almost a drip at a time - you can start going a little quicker when it emulsifies), until you have a thick, emulsified sauce. Finally, add the parmesan, lemon juice and cayenne, blitz until smooth, then season to taste with salt and/or lemon juice, if you think it needs it. It should be a pourable consistency - if yours is a little thick, you can thin it down with cold water. Slowly blend through 1 tbsp at a time, until it’s how you like it.

  5. Arrange both the roasted hispi cabbage and garlicky croutons on a serving dish, and drizzle as much Caesar dressing as you would like over top. Finish with the anchovies, a nice grating of Parmesan and a good grind of black pepper. Serve whilst still a little warm.