Charred hispi cabbage wedge caesar salad with crispy chicken
Enjoy hispi cabbage in a caesar salad. Swap the chicken for sourdough croutons or crispy chickpeas, if you like, for a vegetarian version.
Ingredients · Servings 2
- 1 small hispi/sweetheart cabbage
- 2 tsp olive oil
- 2 breaded chicken fillets or 4 chicken tenders
- small handful of chives
- 4 tbsp yogurt
- 25g parmesan plus extra to serve
- 2 anchovies plus extra to serve
- ½ lemon plus extra wedges to serve
- 2 tbsp olive oil
- ½ garlic clove
Method · 45 min
- Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Cut the cabbage into four wedges and slightly trim the base of the core of each, but keep all the layers connected. Brush the oil all over the cabbage wedges, and season. Heat a frying pan over a medium- high heat and fry the wedges, cut-sides down, for 4-6 mins until charred. Transfer the wedges to a roasting tin or the air fryer basket, cut-side up, and roast for 20-25 mins until a knife can be easily inserted into the core.
- Bake the chicken on the oven shelf below the cabbage following pack instructions, or alongside them in the air fryer. Meanwhile, put all the dressing ingredients in a small food processor and blitz until thick and creamy. Season with plenty of black pepper and a little salt. Add a splash of water to loosen, if needed, and make the dressing spoonable.
- Transfer the cabbage to a platter or plates, and drizzle over half the dressing. Slice the chicken. Arrange it over the cabbage. Add a few more anchovies, if you like, then pour over the rest of the dressing. Snip over the chives and shave over some parmesan. Serve with lemon wedges for squeezing over.
