La receta de Thomasina Miers de ensalada césar hispi a la plancha

This outrageously good supper came about one afternoon when I was craving the anchovy and parmesan dressing of a classic caesar salad. Pero hacía frío afuera y necesitaba más sustancia en el plato., asi que, instead of the crisp lettuce, in came wedges of chargrilled hispi cabbage, all sweet and smoky, which I laid on garlic-rubbed toasts; both were perfect for mopping up that insane dressing. I have made this dish several times since and have loved it every time – I sincerely hope you do, también.

The sprightly, refreshing parsley salad is inspired by the famously good one at St John en Londres, and balances the almost meaty-tasting cabbage beautifully.

Deberes 30 min
cocinero 15 min
Sirve 4

2 hispi cabbage, cut through the stem into 4-6 wedges
5-6 Cucharada de aceite de oliva, más extra para rociar
Sal y pimienta negra
2 dientes de ajo
, pelado
6 anchovies
1 tsp dijon mustard
1 tbsp white-wine vinegar
4 tbsp buttermilk
4 tbsp grated
parmesano, plus extra, servir
4 pieces sourdough toast, servir

For the salad
1 banana shallot
, pelado y cortado en rodajas finas
2 big handfuls parsley leaves
2 tbsp capers
Juice of ½ lemon

Heat a griddle pan or heavy frying pan. Rub the hispi wedges all over with one or two tablespoons of oil, season lightly and grill for six to nine minutes on one cut side. Turn and repeat on the other cut side of each wedge.

mientras tanto, put a garlic clove and the anchovies in a mortar (or small food processor) with a scrunch of sea salt, and grind to a paste. Whisk in the mustard, vinegar and buttermilk, followed by the remaining four tablespoons of oil in a slow, steady stream, to make an emulsion. Stir in the grated parmesan and season to taste.

Put the shallot, parsley and capers in a medium bowl, squeeze over the lemon and season lightly.

When you are ready to eat, cut the remaining garlic clove in half and rub the cut sides over each piece of hot toast. Put a piece of toast on each of four plates, drizzle with good olive oil, then lay the warm hispi wedges on top. Spoon over the dressing, allowing it to fall into all the nooks and crannies, then grate over a little extra parmesan. Serve with a generous handful of the parsley and shallot salad on the side.

You can leave out the anchovies and still create a delicious sauce with the addition of a little extra garlic, a splash of Henderson’s relish (the veggie version of Worcestershire sauce) y, Si te gusta, a spoonful of white miso.

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