Add the roasted pepitas topping and serve! Looking for ingredient substitutions? To serve, pile the salad on top of a toasted piece of sourdough with a thick smear of ricotta. When the cabbage is out of the oven, dress it with the romesco sauce right on the pan (add as much or as little as you prefer!) Pour in the delicata squash and mix again. Season the toppings bowl with a pinch of salt, and roughly chop up the ingredients. There are many changes, but it makes this sauce an easy winter staple! How to bring this whole recipe together Another layer of flavor here comes from pecans and pepitas as the nut based, as opposed to almonds. I added sage for hearty winter aromatics, as well as an onion for thickness, instead of the traditional bread. This romesco is red pepper based, because in winter tomatoes aren’t that widely available. Most romescos are rich and red in color, and I definitely took a few liberties when developing this one, but it still yields a similar result. Occasionally thickeners are added, such as stale bread, but this varies from recipe to recipe and region to region. It’s typically made from tomatoes, garlic, nuts like pine nuts or almonds, and bell peppers. It originates from Tarragona, the Spanish region of Catalonia. Romesco is a tomato-based sauce that is traditionally eaten with seafood. What is romesco, and how is this sauce different? Blend until smooth and season with salt, pepper and vinegar as needed! Add the remaining garlic and sage, cooking until the garlic is soft and the sage is aromatic, another 2-3 minutes.īlend all of this with the roasted red peppers, red wine vinegar, paprika, red pepper flakes, salt and pepper. Then cook the onion for 4-5 minutes or until the onion is translucent and soft. Repeat this process with half the sage leaves, frying until they are crispy. Add half of the garlic and let it “fry” quickly, getting brown and crispy. Put 1-2 tbsp of oil in the pan and let it come to temperature. Remove and set half in a bowl for the topping, and half in a small blender. In the dry pan, add the pecans and pepitas and cook until they are toasted and fragrant, about 2-3 minutes. This will make it so that everything is done at the same time for this baked cabbage salad. Make the sauce (and the toppings!) while the cabbage is roasting. Roast the cabbage and the squash in the oven for 20-25 minutes, or until some cabbage pieces are browned and crisp and the squash is roasted and browning on the bottom! Scatter on an unlined baking sheet and toss with salt and pepper. Drizzle with about a teaspoon of olive oil, and season with a small amount of salt and pepper.Ĭut the delicata squash in half and remove the seeds. Scatter on a parchment-lined baking sheet. Then remove the core from the cabbage and thinly slice it. That way you can make the sauce while everything is baking! This recipe is all about timing, so it makes sense to start with the roasted vegetables first. You can absolutely sub these out for other options (see the substitutions list below), but these are my favorite vegetables for this baked cabbage salad! How to prepare the cabbage and delicata squash in this baked salad Cabbage gets crispy on some pieces and holds its structure, which I love, and since you can eat the skin of delicata squash, I love that that yields another layer of textural interest to the salad. Let’s talk about why I use cabbage and delicata squash in this recipeīoth of these vegetables do a fantastic job of cooking down in the oven to a texture that is both soft, but has some bite to it. 1/4 tsp each Diamond Crystal kosher salt and fresh ground black pepper, plus more to taste.1/2 cup roasted red peppers, from the jar. Ingredients you’ll need for this cabbage baked salad How to bring this whole recipe together.What is romesco, and how is this sauce different?.How to prepare the cabbage and delicata squash in this baked salad.Let’s talk about why I use cabbage and delicata squash in this recipe.Ingredients you’ll need for this cabbage baked salad.
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