Home Delivery: Arrowhead Cabbage "Salad"

"We love this cabbage for almost raw applications." Chef Jamie Simpson

And crispy bits is a proper culinary term :)

Get arrowhead cabbage in The Chef's Garden current Home Delivery Best of the Season box option https://bit.ly/3gbAC5n


Recipe:

Arrowhead Cabbage Salad with Honey Mustard and Rye Crouton.


Servings: 4
Prep Time and Cook Time: 12 minutes
Source: Culinary Vegetable Institute

This salad is a house favorite at the Culinary Vegetable Institute. I was inspired to produce this salad the minute I saw we were growing it because of a restaurant in Nashville called Butcher and Bee. They served a tender salad of cabbage treated like a Caesar.
We typically cook or ferment cabbage in the kitchens today. There just aren't that many raw applications. There's Cole Slaw and other cultural slaws (essentially a shaved salad dressed) There's a traditional Vietnamese salad called Goi Ga (shaved and lightly dressed, served with chicken or tofu) and raw cabbage can often be seen in Mexican dishes as an accompaniment to soups or stews but it's basically a condiment.

This is our cabbage on the pedestal. Quartered and very lightly charred on both sides, dressed and topped with flowers and herbs.

For the Cabbage Salad
1 head arrowhead cabbage
Quarter the head of cabbage lengthwise. In a very hot cast iron pan or grill, place the cabbage cut side down. When light charing occurs, turn the head to the other cut side and remove when equal light charing occurs. Season with salt and set aside. Reduce the heat of the pan to medium heat.


For the Honey Mustard:
cup raw honey
cup (70g) whole-grain mustard
1 teaspoon kosher salt
1 medium shallot, finely diced
1 splash of water

Combine all ingredients for the honey mustard in a small bowl. Adjust the viscosity with additional water if needed (mustard and honey varies in viscosity) The dressing should be spoonable and fluid.

For the Rye Crouton:
3 slices rye or pumpernickel bread
1 tsp vegetable oil.
Salt
Slice the bread into strips the width of the slices. Dice the strips into squares the width of the slices. Cook in the same cast iron pan until crisp. Add the vegetable oil and coat evenly. Lightly fry the croutons until crisp throughout. Season with salt and remove from heat.

For the Chopped herbs and Flowers:
package micro herbs
package mixed edible flowers
Lightly chop the herbs and flowers together to resemble a loose coarse confetti.

To Assemble and serve:
Transfer the cabbages to four plates, cut side up. Spoon the dressing over the cabbages evenly distributing all of it. Top with the croutons and chopped herbs. Serve with a fork and knife.