There is beautiful Savoy cabbage at the farmers markets now. This salad takes the savoury anchovy, garlic and cheese flavours of a classic Caesar salad and runs with it. Grill your cabbage on the barbecue or in a skillet. Adapted from a recipe by chef Andrew Carmellini.
| 2 sm | heads Savoy cabbage (2 lb.) |
| 1 T | kosher salt |
| freshly ground black pepper | |
| 1 c | extra-virgin olive oil |
| 10 lrg | garlic cloves, finely minced (about a ¼c), divided |
| 1 T | finely grated orange zest |
| ½ c | fresh orange juice |
| 1 T | finely grated lemon zest |
| ⅓ c | fresh lemon juice |
| 6 | oil-cured anchovy fillets, finely minced (1 T) |
| 1 T | capers, finely minced |
| 1 T | golden raisins, finely minced |
| ½ c + 2 T | extra-virgin olive oil, divided |
| kosher salt | |
| freshly ground black pepper | |
| 1 c | panko bread crumbs |
| 1 c | finely-grated aged pecorino cheese, plus more for topping |
| 3 | boquerones (marinated white anchovies), optional |
Prepare the cabbage: Split each head of cabbage lengthwise into quarters, leaving the core in place in order to hold the leaves together during cooking. Place the quarters on a large rimmed baking sheet, cut-side up. Season with salt and pepper to taste and drizzle with oil; rub all over the cabbage, focusing on the cut sides so that the seasoned oil seep in between the leaves. Let marinate, uncovered, for 30-40 minutes.
Meanwhile, make the vinaigrette: In a medium bowl, add 1 tablespoon of the garlic, the citrus zest and juices, anchovies, capers and raisins. Stir to combine. Slowly whisk in a ½ cup of oil; season to taste. Set the vinaigrette aside.
Make the panko: In a large skillet over medium heat, add the remaining 2 tablespoons oil and 3 tablespoons garlic. Cook, stirring frequently, until the garlic just begins to turn golden, 1-1½ minutes. Add the panko and gently stir to combine.
Turn the heat down to medium-low and continue cooking and stirring until the panko is evenly toasted and crispy, 5-7 minutes more. Season with salt and pepper to taste. Transfer the panko to a large baking sheet and set aside to cool to room temperature.
Preheat a cast-iron grill pan or skillet over very high heat. Once the pan is hot, add the cabbage, cut-side down. Cook, turning occasionally, until the cabbage is charred all over, 10-12 minutes. Or, follow the same procedure on your barbecue grill. Using tongs, transfer cabbage to a large heatproof bowl and cover tightly. Set the cabbage aside to steam until the centers are tender when poked with a knife, 15-20 minutes.
Once the cabbage is tender and cool enough to handle, cut the quarters crosswise into large chunks, about 2-inches wide. Return to the bowl and add the cheese, vinaigrette, and half of the panko. Toss well to coat, then transfer the salad to a wide, shallow bowl. Top with the remaining panko, more pepper and pecorino and the white anchovies (if using). Serve warm or at room temperature.
Serves 4-6.