Thomasina Miers Recipe For Grilled Hispi Caesar Salad | Food

Ther outrageously good supper arrived one afternoon when I was craving the anchovy parmesan vinaigrette from a classic Caesar salad. But it was cold outside and I needed more material on the plate, so instead of the crunchy lettuce came wedges of grilled, very soft and smoky hispi cabbage, which I placed on toast toast. garlic; both were perfect for cleaning up that insane bandage. I have made this dish several times since and loved it every time – sincerely hope you too.

Grilled hispi Caesar salad with parsley and shallot salad

The crisp and refreshing Parsley Salad is inspired by London’s famous St John’s salad and balances the almost meaty-tasting cabbage beautifully.

Preperation 30 minutes
to cook 15 minutes
Serves 4

2 hispi cabbages, cut through the stem into 4-6 wedges
5-6 tablespoons of olive oil, plus a supplement for watering
Salt and black pepper
2 cloves garlic
, peeled
6 anchovies
1 tsp of Dijon mustard
1 tablespoon of white wine vinegar
4 tablespoons of buttermilk
4 tablespoons grated
Parmesan cheese, plus extra, to serve
4 rooms sourdough toast, to serve

For the salad
1 shallot banana
, peeled and thinly sliced
2 large handles parsley leaves
2 tablespoons of capers
Juice of ½ lemon

Heat a frying pan or heavy frying pan. Rub the hispi quarters all over with a tablespoon or two of the oil, season lightly and grill for six to nine minutes on one cut side. Turn and repeat on the other side cut from each corner.

Meanwhile, put a clove of garlic and the anchovies in a mortar (or a small food processor) with a pinch of sea salt, and reduce to a paste. Stir in the mustard, vinegar and buttermilk, followed by the remaining four tablespoons of oil in a slow, steady stream, to make an emulsion. Stir in the grated Parmesan and season to taste.

Place the shallot, parsley and capers in a medium bowl, squeeze over the lemon and season lightly.

When you’re ready to eat, cut the remaining garlic clove in half and rub the cut sides over each piece of hot toast. Place a piece of toast on each of the four plates, sprinkle with a drizzle of olive oil, then place the warm quarters of hisispi on top. Pour over the vinaigrette, letting it fall in every nook and cranny, then grate a little extra Parmesan. Serve with a generous handful of parsley and shallot salad on the side.

The simple flex …

You can leave the anchovies aside and create a delicious sauce with the addition of a little extra garlic, a splash of Henderson relish (the vegetarian version of Worcestershire sauce) and, if you wish, a dollop of miso. White.

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