Charred Wedge Salad
Difficulty: Easy | Makes: 3-4 Servings
Try this recipe for a unique salad presentation with an elevated French reserve dressing!
For the French Vinaigrette
- 1/3 cup Roland® Olive Oil
- 1/4 cup Roland® Grained Dijon Mustard
- 1/3 cup Roland® Special Reserve White Wine Vinegar
- 1 tablespoon Roland® Maple Syrup
- Black pepper
For the Cabbage
- 1/2 cup Roland® Special Reserve White Wine Vinegar
- 1/4 cup Roland® Maple Syrup
- 1 cup aquafaba
- 2 small cabbages, cut into wedges
- 2 tablespoons neutral oil
For the Crispy Capers
- 1/2 cup Roland® Surfine Capers, drained, rinsed, and dried
- 3/4 cup cornstarch
- Neutral oil, for frying
To Assemble
- Roland® Pickled Red Onions, to garnish
- Crispy capers, to garnish
- Italian parsley, to garnish
- Toasted almonds, to garnish
Directions
- In a small bowl combine all of the dressing ingredients and set aside
- In a medium mixing bowl combine the aquafaba, vinegar, and maple syrup. Add the cabbage wedges and gently turn to coat with the marinade. Reserve for cooking
- Preheat a small pot with oil for frying, to 325 degrees F
- In a small bowl coat the capers in corn starch. Remove the capers from remaining cornstarch using a sifter, discarding any residual cornstarch. Add the capers to the frying oil and cook until golden brown (approximately 2 minutes)
- Remove the capers from the frying oil using a wire spider - allow to cool and drain on paper towels, set aside
- Heat a cast iron pan over medium heat and add the oil. Place each of the cabbage wedges into the pan, and cook for two minutes on each side until an even char is achieved
- Remove the cabbage and place on a platter for serving. Drizzle the French vinaigrette dressing over the cabbage and garnish with the crispy capers, toasted almonds, parsley, and pickled red onions
