Warm charred cabbage salad

Warm charred cabbage salad

By
From
Igni
Serves
6–8
Photographer
Julian Kingma

If this is left in the right place in the fire it will slowly cook itself, needing little to no attention. Try adding leftover herbs or smoked fish to the salad before serving.

Ingredients

Quantity Ingredient
1 savoy cabbage
100ml olive oil
salt flakes

dressing

Quantity Ingredient
6 anchovies, minced
1 small garlic clove, minced
1 tablespoon green peppercorn mustard
juice of 1 lemon
1 egg
grapeseed oil
salt flakes and cracked pepper

Method

  1. For the dressing, mix the anchovies and garlic together to form a paste, then add the mustard, lemon juice and egg and mix well. Whisk in enough grapeseed oil to bring everything together, then season with salt and cracked pepper.

    Using a large knife, make a series of large incisions on all sides of the cabbage. Rub the cabbage with the olive oil and salt, then set it over the centre of a medium fire, or directly in the middle of the embers if you prefer. Roast until the cabbage is cooked through, testing it with a skewer to check if it is tender and moving it around the fire while cooking if the embers are intense.

    Remove the cabbage from the heat and peel off and discard any burnt outer layers. Roughly chop the remainder and toss together with the dressing. Serve.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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