Charred winter cabbage with caesar dressing and bacon croutons
A comforting medley of charred cabbage (we suggest savoy), chunky sourdough croutons, bacon bits and a quick yogurt and anchovy dressing
- Serves: 4 persons
Ingredients
- 1winter cabbage , cut into 4-6 wedges
- olive oil , for drizzling
- 65g bacon lardons
- 2thick slices of sourdough , cut into croutons
- 6tbsp 5% fat greek yogurt
- 3tbsp olive oil
- ½lemon , juiced
- 3anchovies (or up to 4), finely chopped
- 1small garlic clove , crushed
- 25g parmesan , finely grated
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Heat a heavy-based frying pan over a high heat. Drizzle the cabbage wedges with a little oil and rub all over. Season with salt. Char each cut side for 3-4 mins and transfer to a baking tray. Roast for 15-20 mins or until the cores are tender when pierced with a knife.Step 2
Reduce the heat to low, let the pan cool down slightly then fry the lardons for 6-8 mins or until golden and crisp, and lots of fat has been rendered out. Add the croutons and fry for 5-6 mins, turning regularly, until the bread is toasty and golden. Add a drizzle of oil to help it along if needed. Drain briefly on kitchen paper.Step 3
Whisk together all the dressing ingredients in a small bowl with some seasoning. Add a splash of water if you need to loosen it, depending on how thick the yogurt is.Step 4
Put the charred wedges onto a platter and drizzle over the dressing. Top with the bacon and croutons, and a crack of black pepper.