Roasted Cabbage Salad with Parmesan Panko and Charred Lemon-Dill Dressing

Ingredients

• 1 small or medium head cabbage, chopped into 1 inch pieces
• 2 1/2 tbsp olive oil, for the cabbage
• 3/4 tsp salt, for the cabbage
• 1/2 tsp pepper, for the cabbage
• 2 cups chopped arugula
• 3 tbsp olive oil, for the dressing
• 1 tsp olive oil, for charring the lemon
• 2 tbsp tahini
• 1/2 lemon, seeds removed
• 1 1/2 tsp honey
• 2 tbsp water
• 2 tbsp fresh dill
• 1/2 tsp salt, for the dressing
• 1/4 tsp pepper, for the dressing
• 1 tbsp capers
• 1/2 cup toasted panko
• 1/2 cup shredded Parmesan cheese
• 3 tbsp chopped fresh chives

Instructions

1. 1

   Heat the oven to 425°F.

2. 2

   Spread the cabbage on a large sheet pan, drizzle with the 2½ tbsp olive oil and season with the salt and pepper.

3. 3

   Roast for 25 to 30 minutes, tossing a couple of times, until browned and tender. Add the arugula to the hot cabbage and toss.

   28 min
4. 4

   While the cabbage roasts, heat a little olive oil in a skillet over medium-high heat. Add the lemon half cut side down and cook for 2 minutes to soften its flavor and release the juice.

   2 min
5. 5

   Put the 3 tbsp olive oil, tahini, dill, water, capers, honey, salt and pepper in a blender cup and squeeze in the juice from the charred lemon. Blend with an immersion blender until smooth.

6. 6

   Toss the panko, Parmesan and chives together in a bowl.

7. 7

   Pile the cabbage onto a platter, top with the Parmesan panko, then drizzle with the dressing and toss again.