Roasted Cabbage Wedge Caesar Salad

Ingredients

• 1 (2- to 2½-pound) head green or red cabbage
• 4 tablespoons extra-virgin olive oil, divided
• ½ teaspoon kosher or sea salt, divided
• ½ teaspoon black pepper, divided
• 2 slices whole-grain bread
• 1 small garlic clove, cut in half
• 1 anchovy from 1 (2-ounce) tin anchovies in olive oil
• ⅓ cup plain whole-milk Greek yogurt
• 2 teaspoons Dijon mustard
• ¼ cup grated Asiago or Parmesan cheeses

Instructions

1. 1Set aside any extra anchovies and oil for future use, and wash one lemon for zesting.
2. 2Heat the oven to 425°F and lightly grease a large rimmed baking sheet with cooking spray.
3. 3Slice the head of cabbage in half directly through the core, then divide each half into four equal wedges, leaving the core intact to hold the leaves together.
4. 4Place the eight cabbage wedges onto the greased baking sheet.
5. 5Coat the wedges with two tablespoons of olive oil and season with one-quarter teaspoon each of salt and pepper, gently separating the leaves to allow heat to penetrate.
6. 6Bake for 15 to 20 minutes until the undersides are golden brown, then take the pan out, turn the wedges over, and place the bread slices on the same sheet.
7. 7Return the pan to the oven for another 5 to 8 minutes until the cabbage is tender but firm and the bread is crisp, then let everything cool on a wire rack for 5 to 10 minutes.
8. 8Take the toasted bread and rub both sides with the cut edges of the garlic halves, then chop the bread into bite-sized croutons.
9. 9Mash the used garlic halves, the anchovy fillet, and the remaining one-quarter teaspoon of salt and pepper in a medium bowl using a fork until a smooth paste forms.
10. 10Grate the zest of the lemon directly into the anchovy paste, then halve the lemon and squeeze two tablespoons of juice into the bowl.
11. 11Whisk the Greek yogurt and Dijon mustard into the lemon mixture, then slowly pour in the remaining two tablespoons of olive oil while stirring continuously to emulsify the dressing.
12. 12Blend the dressing ingredients in a mini food processor to achieve a smoother texture if desired.
13. 13Plate the roasted cabbage wedges warm or at room temperature, finishing them with the prepared dressing, garlic croutons, and a generous sprinkle of grated cheese.
14. 14Refrigerate the roasted cabbage and dressing in separate airtight containers if preparing the meal a day in advance.
15. 15Stir the chilled dressing vigorously to recombine the ingredients before pouring it over the cabbage.
16. 16Create a Gorgonzola variation by adjusting the dressing and crouton preparation.
17. 17Leave out the anchovy and garlic when mixing the alternative dressing base.
18. 18Combine the lemon zest, two tablespoons of lemon juice, one-quarter teaspoon each of salt and pepper, the yogurt, the mustard, and one-third cup of crumbled Gorgonzola cheese in a bowl.
19. 19Spray the toasted bread lightly with cooking spray and dust both sides with one-quarter teaspoon of smoked paprika to build a smoky flavor profile.
20. 20Slice the paprika-spiced bread into small croutons to serve alongside the Gorgonzola dressing.

Nutrition

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