PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS

Parmesan Cabbage Salad with Buttery Croutons image

Provided by Paul Berglund

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/4 head savoy cabbage, tough outer leaves removed
1/4 head red cabbage, tough outer leaves removed
2 large eggs, hard-boiled, place uncooked eggs in boiling water, simmer 7½ minutes, cool in ice bath
16 cornichons, or substitute 3/4 cup chopped pickles of your choice
1/4 cup almonds, toasted, toast in oven at 350 degrees F for 10-15 minutes
kosher salt
Freshly ground black pepper
1 shallot
1/4 cup champagne vinegar
1/2 cup grated Parmesan, preferably freshly grated
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
3 tablespoons unsalted butter, melted
8 slices good white bread, crusts removed, diced, for croutons: toss diced bread with butter; toast in oven at 350 degrees F for 10-15 minutes

Steps:

Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.