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ROASTED CABBAGE SALAD WITH LEMON-GARLIC VINAIGRETTE

Rhonda

March 4

PHOTO BY: ALI REDMOND

I am a huge cabbage fan so I LOVED this recipe! Simple and utterly delicious! A perfect side dish!

ingredients

1 medium head cabbage

½ tsp salt, divided

¼ cup extra-virgin olive oil

1 ½ tablespoons red-wine vinegar

1 tablespoon lemon juice

1 ½ teaspoons Dijon mustard

1 small clove garlic, grated

Ground pepper to taste

2 tablespoons sliced almonds, toasted (see Tip)

2 tablespoons minced fresh chives or parsley

directions

Step 1

Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray.

Step 2

Remove any damaged outer leaves from cabbage and cut into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared pan. Coat the tops of the wedges lightly with cooking spray and season with ¼ teaspoon salt and pepper to taste.

Step 3

Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 30 to 40 minutes.

Step 4

Meanwhile, combine oil, vinegar, lemon juice, mustard, garlic, the remaining ¼ teaspoon salt and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well blended.

Step 5

Let the cabbage cool for 5 minutes, then coarsely chop. Transfer to a shallow serving dish and drizzle with the dressing. Sprinkle with almonds and chives (or parsley) before serving.

Tip

For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

(Recipe found on: https://www.eatingwell.com/roasted-cabbage-salad-with-lemon-garlic-vinaigrette-8551883)