If there is one essential ingredient that I have easy access to here in Montreal, it would have to be the baguette. Yep, the bagels are renowned, the croissants swoon-worthy, but I definitely sleep better knowing that a really great baguette is readily accessible.
It’s fair to call a baguette an ingredient if it is headed for the oven in buttery cubes. Baguettes make the best croutons, and croutons make the best salads, I think that is safe to say.
And while I’m on a roll with generalizations, I may as well go ahead and say that brown butter croutons are the best kind of all. They certainly bring the necessary crunch to today’s recipe – a very simple roasted cabbage salad.
Not one, but two heads of cabbage went under my knife this past weekend for back-to-back versions of this dish. Inspired equally by The Kitchn’s cabbage slaw with hazelnuts, and a crouton recipe from fantastic new-to-me cookbook At Home with Lynn Crawford, this roasted cabbage salad with brown butter croutons it is a new fast favorite of Danny’s and mine.
I’ve always been a fan of roasting vegetables, but cabbage has to be one of my preferred greens to go under the broiler. It takes on a sweetness without a trace of the bitterness that often accompanies Brussels sprouts and other brassicas.
A touch of Parmesan brings a welcome touch of saltiness to the salad, while a generous squeeze of lemon livens up the whole plate and complements the smokiness of the cabbage.
If all fall salads are as good as this one, I won’t be thinking twice about bidding summer greens farewell.
|Roasted Cabbage Salad||
- 1 small head purple cabbage
- 1/2 medium head of Savoy cabbage
- 2 Tbsp olive oil
- 1 lemon, juiced
- 2 Tbsp freshly grated Parmesan cheese
- 1 Tbsp chopped parsley
- 1 cup Brown Butter Croutons (recipe below)
- Preheat broiler. Remove the core from both cabbages. Roughly shred cabbages with a knife and place in a large bowl.
- Toss cabbage with olive oil and spread half of it on a roasting sheet. Broil, for about 5 minutes, until well wilted and slightly charred. Repeat with remaining cabbage.
- Return all roasted cabbage back to the bowl and toss with lemon juice, Parmesan, and parsley. Taste for seasoning and add a sprinkling of salt, if you like.
- Transfer to a serving bowl or platter and garnish with croutons. Serve warm or at room temperature.
|Brown Butter Croutons||
- 1/2 loaf good-quality baguette
- 4 tbsp butter
- 1 tbsp chopped flat leaf parsley
- Preheat oven to 375F
- Cut bread into 1-inch cubes and place in a medium bowl.
- In a small saucepan over medium heat, melt butter and allow to brown slightly. It should change color and take on a nutty aroma.
- Pour butter over bread cubes and toss to coat evenly.
- Spread in a single layer on a parchment-lined baking sheet. Bake, stirring a few times, until crispy and golden, about 10 minutes.
- Remove from oven, cool slightly and toss with chopped parsley.
Have you fallen for the humble cabbage yet?