Parmesan Cabbage Salad With Buttery Croutons Recipes
PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS
Crunchy shredded cabbage tossed in a creamy Parmesan vinaigrette may look like a coleslaw, but the addition of chopped cornichons, hard-boiled eggs, and buttery croutons makes this unique salad hearty enough to serve as a dinner. (Note: Make the croutons ahead of time.)
Provided by Paul Berglund
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
- Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
- Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
- Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.
THE BAREFOOT CONTESSA'S PARMESAN CROUTONS
This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind.
Provided by Irish Rose
Categories Breads
Time 25m
Yield 20-25 toasts, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
- Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.
Nutrition Facts : Calories 889, Fat 20, SaturatedFat 4.2, Cholesterol 5.5, Sodium 3153.4, Carbohydrate 145.5, Fiber 6.4, Sugar 6.6, Protein 32.6
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- 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.
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