CHARRED CABBAGE WITH MISO VINAIGRETTE
“This dish takes on a nutty, sweet flavor with the smoky charred edges,” Bornstein says, “with the high heat allowing the cabbage to char while retaining its fresh crunch in the interior.”
Servings: 2 servings
Ingredients
- 1 medium-sized head cabbage
- 2 tablespoons olive oil
- ½ teaspoon sesame oil
- Kosher salt
For vinaigrette
- 2 tablespoons white miso
- 2 tablespoons sesame oil
- ½ cup rice wine vinegar
- 6 tablespoons vegetable oil
- 1 tablespoon honey
- Kosher salt to taste
- Parsley or other fresh herbs for garnish
Instructions
- Cut cabbage into 6 wedges, core intact, and toss with olive oil and salt.
- Place in wood-burning oven or broiler on high, turning occasionally until well charred on all sides (about 15 minutes). Toss with sesame oil. Place on platter with miso vinaigrette and tahini; sprinkle with freshly chopped herbs.
