Warm Cabbage Peach Salad
Source: Kim Alter, Nightbird
Recipe Type: Appetizers and Sides, Entrees
This recipe was demonstrated at the Foodwise Classroom on July 29, 2023.
Serves 4
INGREDIENTS
1 ripe peach
1 head arrowhead cabbage
Vinaigrette
Pickled Peach vinegar
Oil
Salt to taste
Aioli
1 egg, whole
2 egg yolks
2 teaspoons lemon juice
1 teaspoon Dijon mustard
½ cup olive oil or until nice texture
Salt to taste
Fish Sauce to taste
Garnish
Mint and Basil leaves Fried Shallot
PREPARATION
Slice raw peaches into wedges and char in a pan with no oil. Sprinkle a little salt on top.
Cut cabbage in half and sear in a pan with oil and salt over high heat. Lower heat and cook through until soft in oven at 300 F – about 20 minutes. Cut in quarters. Set aside. Cut the pickled peaches in a small dice (brunoise).
Make the aioli by blending egg and egg yolks with lemon and Dijon mustard with an immersion blender. Slowly stream in olive oil until mixture is smooth and creamy. Blend in with a pinch salt and a dash fish sauce to taste.
When the cabbage has cooled a bit, dress with vinaigrette. Layer the cabbage with the aioli, charred and pickled peaches, and garnish with the herbs and fried shallot.
