A recipe for tray for winter corner salad

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There is no original story to explain who first thought of cutting a head of lettuce Iceberg in quarters and serving it on a generous flow of creamy vinaigrette, crumbled blue cheese and other salad ingredients to go with a knife and a fork.

The corner salad has become a trend on the steakhouse menus about a century ago and remains one of the most attractive ways to eat a crisp and juicy iceberg head. Of course, Iceberg is omnipresent all year round in grocery stores, the same pale green ball wrapped in plastic, most often imported from California. But in Midwinter, a corner of roast cabbage makes a warm mechanism.

Road from cabbage until it is charred on the edges gives it a texture with butter and a wonderfully smoked flavor. Larger corners will keep a little crunch inside, smaller corners will fall into silky ribbons that you can spin around your fork. An old -fashioned thick and creamy vinaigrette is essential; A thousand, ranch or green goddess, which is easily whistled in the mixer or the food processor.

Beyond that, most salads are created during success-rummaging through the refrigerator and the pantry to offer contrast flavors and textures, such as crumbled cheese, crispy chickpeas that you can roast with cabbage and nuts, seeds or breadcrumbs.

A winter corner

All the ingredients here are optional – as a salad, it can contain everything you like. As a general rule, on a neighborhood salad, the ingredients are finely chopped, collapsed or grated, so that they tumble at the top of the corner (which can be served, or on the side. Heavy guard over medium-high heat in a drizzle of oil, turning until they are deeply charred on both sides.

Ingredients

• A little green or Savoy cabbage
• Canola or other vegetable oil, to cook
• Pow-2 canned, well drained
• Salt, to taste
• Finely chopped tomatoes (optional)
• Crumbled blue cheese, goat cheese or purse, or grated cheddar or parmesan
• Crumbled corn strokes or grilled crumbs
• Walnuts or grilled seeds
• Chopped fresh herbs or chives

Green goddess clothes:

• 1/2 cup each fresh dill, mint, parsley and basil (or more or less of them)
• Lemon juice (about 3 tablespoons)
• 1 clove of garlic, peeled and crushed
• 2 green onions, chopped (or a small handful of chopped chives)
• Pinch salt
• 1/2 canola cup or other vegetable oil
• A spoonful of Mayo or sure cream (optional)

Preparation

Preheat the oven to 425 F.

Remove all Wilty from the cabbage outdoor leaves and cut into quarters as wide as you want. Place on a pastry baking sheet covered with parchment and sprinkle generously with oil, back down to coat both sides. Drain the chickpeas and pour them on a plate lined with paper towers; Play to dry them, then also turn on the baking sheet and coat with oil. Sprinkle with salt and roast for 20 to 30 minutes, shaking the chickpeas once or twice and turning the cabbage quarters halfway. If the chickpeas are crisp and golden before the cabbage is tender – it will depend on the type of cabbage and the density of the head and the thickness of the corners – remove the chickpeas and reserve until the cabbage is finished.

To make the vinaigrette: in a mixer, combine everything except the oil and the impulse until they are well combined. With the engine running, pour the oil (you don’t need to be precise here) until the emulsifies and is creamy and smooth mixture. If you wish, also place a spoonful of mayonnaise. Keep the remains in the refrigerator for up to two weeks.

To assemble your salads, place a cabbage district on each service plate, or a number of them on a tray, garnish with a generous flow of vinaigrette and dispersed with crisp chickpeas and other ingredients.

Serves as much as you wish.