Roasted Savoy Cabbage, Bacon and Cesar Dreasing

Having made a winter Cesar salad with sprouts, only a small leap of faith was required to jump for roasted savoy cabbage wedges.

(Served here as a side for Brie and Truffle pizza).

Two American salads met in my furtive culinary brain.  The wedge (typically a chunk of iceberg lettuce with ranch or blue cheese dressing) and bacon.  A Cesar, romaine lettuce with cesar dressing (that I often serve with bacon).

Hence, roasted Savoy cabbage with bacon and cesar dressing.  The cesar dressing is also happy 'cheat' made from shop bought mayonnaise.

Ingredients (2):

1/2 a Savoy Cabbage, cut into 4 wedges

1/4 tsp salt

A few twists of black pepper

1/2 TBSP avocado oil

2 rashers of streaky bacon, chopped and pan crisped

Salad Dressing:

1 anchovy fillet, mashed

1/2 clove of garlic, mashed

1 TBSP mayonnaise

1 tsp yogurt or milk

2 tsp grated or finely chopped parmesan

1/2 tsp lemon juice or cider vinegar

A few twist of black pepper

1/4 tsp salt

Method.

Season the cabbage wedges and drizzle with oil.  Roast at 190 celsius for 20 minutes, turning once.

Pan crisp chopped bacon.

Whisk dressing.

Serve the roasted cabbage wedges with bacon and dressing.

More American Food Inspiration:

Salisbury Steaks