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.
ingredients
Prosciutto Crisps
Pickled Shallots
Apple Mustard Vinaigrette
Seared Cabbage
directions
Preheat oven to 400ºF.
Place prosciutto on a baking sheet and let cook in the oven until crispy, about 10-12 minutes.
Transfer to paper towel to absorb any excess grease and to let cool.
Place first 5 ingredients in a small pot and bring to a simmer on medium-high heat.
Place sliced shallots into a heat safe bowl and pour brine over top.
Let steep for 15 minutes, then transfer to a container with enough liquid to cover.
Will keep in the fridge for up to one week.
Place the first 6 ingredients in a food processor or blender and purée until very smooth.
Continue to puree while slowly pouring in oil until vinaigrette emulsifies (approximately ¼ cup).
Transfer to a bowl or container and keep in fridge until ready to use.
Heat a cast iron on high heat until smoking hot.
Working in two batches, sear the cabbage until caramelized on all sides, about 1 minute per side.
Transfer to serving platter and season generously with salt and pepper.
Assembly: After searing, dress the seared cabbage with vinaigrette. Top with pickled shallots, prosciutto crisps and serve warm.