Roasted Red Cabbage and Radicchio Salad with Smokey Orange Vinaigrette
There’s something so satisfying about winter salads that use hearty vegetables like chicory or cabbage. They can stand up to roasting or a punchy vinaigrette—both of which are a feature in this salad that combines the tender bite of roasted red cabbage and the fresh bitter crunch of radicchio. The earthy smoke of the vinaigrette comes from paprika and, of course, let’s indulge a bit with the finish of creamy burrata. This salad is so versatile, feel free to mix it up with endive, frisée or any other hearty wintery green.
Serves 2-4
INGREDIENTS
1 small head red cabbage
⅓ cup Worcestershire sauce
¼ cup honey
3 tbsp olive oil
⅛ tsp pepper
Kosher salt
1 small head radicchio
1 head red endive
¼ cup dried apricots, sliced
⅓ cup walnuts, toasted and roughly chopped
1 ball of burrata
Vinaigrette
¼ cup white wine vinegar
¼ cup fresh orange juice
1 tbsp orange zest
1 tsp honey
½ tsp smoked paprika
1 tbsp Dijon mustard
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 450F and place oven rack at top third of oven.
In a small bowl, combine Worcestershire sauce, honey, olive oil, salt and pepper until fully combined. Carefully cut cabbage into 1” wedges, taking care to leave root end intact. Place wedges onto a parchment lined sheet pan and brush with Worcestershire mixture and place in oven. Roast until slightly charred and tender, approximately 12-15 minutes. Turn off oven and leave cabbage inside to keep warm, while preparing the rest of the ingredients.
In the meantime, make the vinaigrette. In a bowl, combine vinegar, orange juice, orange zest, honey, paprika, and Dijon with a whisk. Stream in olive oil, season with salt and pepper and whisk to combine.
To assemble, core radicchio and pull off leaves. Larger leaves should be torn. Cut and remove the bottom ½” of the endive and pull leaves off. Arrange cabbage, radicchio, and endive on platter. Pull apart burrata into quarters and arrange amongst leaves. Sprinkle apricots and walnuts on top. Pour dressing over, finish with fleur de sel and serve.