Roasted Cabbage Salad with Parmesan Panko & Charred Lemon-Dill Dressing
Serves 4
Directions
- 1Preheat the oven to 425 degrees.
- 2Chop the cabbage into 1-inch pieces, add to a large sheet pan, drizzle with olive oil, and season with salt and pepper.
- 3Roast in the oven for 25-30 minutes, tossing a couple times, until browned and tender.
- 4When finished, add arugula to the roasted cabbage and toss.
- 5While cabbage roasts, heat a skillet with a little olive oil over medium-high heat and place the half lemon face down for two minutes.
- 6Combine olive oil, tahini, dill, water, capers, honey, salt, pepper, and the squeezed juice from the charred lemon in a bowl. Blend with an immersion blender until smooth.
- 7In a separate bowl, toss together the panko, Parmesan, and chives.
- 8Plate the cabbage, top with the panko-Parmesan mixture, then dress and toss again.
Ingredients
- 1 medium head cabbage
- 2 1/2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 cup arugula
- 3 tbsp olive oil
- 2 tbsp tahini
- 1/2 whole lemon
- 1 1/2 tsp honey
- 2 tbsp water
- 2 tbsp fresh dill
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp capers
- 1/2 cup panko
- 1/2 cup shredded parmesan cheese
- 3 tbsp fresh chives
Equipment
sheet panskilletimmersion blenderbowl
