Searing (or giving a quick grill on the barbecue) gives this tender cabbage a much more robust flavour. Coupling that with the salty prosciutto and a sweet apple dressing makes for a salad that is equal parts fresh and filling. If you want to keep this dish vegetarian, just omit the prosciutto and add some crispy pita chips for texture. Recipe by Dan Clapson using a mystery ingredient - Napa cabbage - from a Chopped Canada challenge.
Directions for: Seared Napa Cabbage with Prosciutto Crisps and Apple Mustard Vinaigrette
Ingredients
Prosciutto Crisps6 slices prosciutto
Pickled Shallots1 cup white vinegar
cup water
1 Tbsp sugar
2 tsp chili flakes
2 tsp salt
2 shallots, halved, peeled and thinly sliced
Apple Mustard Vinaigrette1 Spartan apple, peeled, cored and quartered
1 lemon, zested and juiced
1 Tbsp grainy Dijon mustard
2 tsp apple cider vinegar
tsp ground black pepper
tsp salt
canola oil, enough to emulsify approx. 1/4 cup
Seared Cabbage1 heads Napa cabbage, outer leaves removed and quartered
cup canola oil
salt and pepper, to season
Directions
Prosciutto Crisps1. Preheat oven to 400F.
2. Place prosciutto on a baking sheet and let cook in the oven until crispy, about 10-12 minutes.
3. Transfer to paper towel to absorb any excess grease and to let cool.
Pickled Shallots1. Place first 5 ingredients in a small pot and bring to a simmer on medium-high heat.
2. Place sliced shallots into a heat safe bowl and pour brine over top.
3. Let steep for 15 minutes, then transfer to a container with enough liquid to cover.
4. Will keep in the fridge for up to one week.
Apple Mustard Vinaigrette1. Place the first 6 ingredients in a food processor or blender and pure until very smooth.
2. Continue to puree while slowly pouring in oil until vinaigrette emulsifies (approximately cup).
3. Transfer to a bowl or container and keep in fridge until ready to use.
Seared Cabbage1. Heat a cast iron on high heat until smoking hot.
2. Working in two batches, sear the cabbage until caramelized on all sides, about 1 minute per side.
3. Transfer to serving platter and season generously with salt and pepper.
4. Assembly: After searing, dress the seared cabbage with vinaigrette. Top with pickled shallots, prosciutto crisps and serve warm.
See more: Side, Vegetables, Quick and Easy, Appetizer, Salad