For me, making the most of what’s in my pantry and using up leftover vegetables is an important part of cooking at home. This dressing uses pickle juice for its acid to make a flavorful twist on Caesar dressing, and when I add a couple of teaspoons of tomato paste, it plays on a Thousand Island dressing. I love it on the charred cabbage topped with raw crunchy vegetables and showered in grated Parmigiano Reggiano and freshly cracked black pepper, but you can try it with Romaine or iceberg lettuce or as a dip for fried or grilled foods.

Seared Cabbage Salad with Pickle Juice Caesar

Category

Category name

Serves

2-4

Ingredients

For the Dressing

  • 2 cups canola oil
  • ½ cup extra virgin olive oil
  • ½ cup dill pickle brine
  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 1 boqueróne or anchovy fillet
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon sea salt
  • 1 clove garlic
  • Juice of half a lemon
  • 1 tablespoon tomato paste, optional

For the Salad

  • ½ small cabbage, cored and cut in half to make wedges
  • Sea salt
  • 3 radishes, thinly sliced
  • 2 scallions, cut into julienne
  • 1 carrot, peeled and thinly shaved
  • 4 ounces Parmigiano Reggiano, thinly shaved
  • Freshly cracked black pepper
  • 1 tablespoon flaxseeds, toasted
  • 1 tablespoon pumpkin seeds, toasted
  • 1 tablespoon sunflower seeds, toasted

Method

  1. To make the dressing: In a tall pitcher, combine the canola and olive oil. In the bowl of a food processor, combine the pickle brine, yolks, mustard, anchovy, Worcestershire sauce, salt, garlic and lemon juice. Process on high until the anchovy and garlic are incorporated and the mixture is smooth. With the processor still running, slowly drizzle in the oil until the mixture thickens to the consistency of heavy cream. You can add the tomato paste for a play on Thousand Island Dressing meets Pickle Juice Caesar. Pour the dressing into a container with a tight-fitting lid and store in the refrigerator for up to 5 days.
  2. Generously season the cabbage wedges with salt. Heat a heavy, cast-iron pan over high heat. When hot, add the cabbage wedges, cut side down, and cook until seared and lightly blackened, about 2 minutes. Turn and repeat on the other cut side.
  3. Cut the seared cabbage into pieces and arrange on plates. Scatter the radish slices, scallions and carrot shavings on top. Drizzle with the dressing and top with Parmigiano Reggiano, cracked black pepper, flax, pumpkin and sunflower seeds.