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Charred Cabbage Salad with Crunchy Pecan Dukkah & Zesty Chile-Lime Butter

198.Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter 1
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Ingredients

  • 1/2 cup pecan halves
  • 1/4 cup white sesame seeds
  • 1 1/2 teaspoons coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon kosher salt
  • 1/2 teaspoon aleppo pepper
  • 5 medium (1/10 oz. total) de árbol chiles, toasted
  • 1/4 teaspoon cumin seeds, toasted
  • 1 cup unsalted butter, softened
  • 2 teaspoons grated lime zest
  • 1 1/2 tablespoons fresh lime juice (from 1 lime)
  • 2 teaspoons kosher salt
  • 1 medium garlic clove, grated (1/4 tsp.)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 2 tablespoons chile-lime butter, softened
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 small (2 pound) savoy cabbage, halved lengthwise, cored, and leaves separated
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 tablespoon pecan dukkah
  • 2 tablespoons roughly chopped mixed fresh herbs (such as dill, chives, mint, cilantro, and chervil)

Instructions

  1. Preheat oven to 325°F for pecan dukkah.
  2. Spread pecans and seeds on baking sheet.
  3. Bake until lightly toasted and fragrant, 9-10 minutes.
  4. Let cool completely, about 15 minutes.
  5. Pulse mixture in food processor, 8-10 pulses.
  6. Transfer to bowl and stir in salt and Aleppo.
  7. Store in airtight container up to 3 weeks.
  8. Grind chiles and cumin seeds into fine powder.
  9. Add butter, lime zest, and seasoning; whip until creamy.
  10. Store in refrigerator up to 2 weeks.
  11. Preheat grill to high (450°F to 500°F).
  12. Toss cabbage leaves with oil, salt, and pepper.
  13. Grill leaves until charred, flipping often.
  14. Toss charred leaves in chile-lime butter mixture.
  15. Season with extra salt and pepper if needed.
  16. Sprinkle with pecan dukkah and fresh herbs.
  17. Serve warm and enjoy!

Find it online: https://www.kitchenmomy.com/charred-cabbage-salad/