Introduction
*As seen in our Botanica at Home: Vinaigrettes video*
A piquant, smoky little number that harnesses the power of pimentón — Spanish sweet smoked paprika. Use it to dress roasted veg (in this case, purple cabbage), seafood (we love it on grilled prawns) and more. A tip on the cabbage: make sure it’s roasted hard! You want plenty of delicious caramelized bits on the exterior.
Ingredients
- 1/4 cup freshly squeezed orange juice + zest
- 1/4 cup freshly squeezed lemon juice + zest
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon pimentón dulce (Spanish sweet smoked paprika)
- 1 garlic clove, finely minced
- 1 1/4 cups extra-virgin olive oil
- sea salt
- 1 head purple cabbage (use green if that's all you can find!)
- Extra-virgin olive oil
- Kosher salt
- flaky salt
- Cilantro, for garnish
Instructions
Make the vinaigrette: In a small bowl, combine the orange and lemon juices and zests, spices and garlic and stir well. Slowly stream in the olive oil until emulsified and glossy. Season with salt to taste.
Make the cabbage: Preheat your oven to 425 F. Cut your cabbage into 1″ thick wedges, keeping the core intact. Place the cabbage on a baking sheet and toss liberally with olive oil and Kosher salt, being sure to coat both sides of the cabbage. Roast for 15 minutes, then flip the cabbage and roast for roughly 10 minutes more. You’re looking for the cabbage to be nicely caramelized.
To serve, arrange the cabbage on a platter. Drizzle the spiced vinaigrette liberally atop, add a sprinkle of Maldon, a few sprigs of cilantro and enjoy!
