Spiced Vinaigrette
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon pimentón dulce (Spanish sweet smoked paprika)
- 1 1/4 cups extra-virgin olive oil
Roasted Purple Cabbage
- 1 head purple cabbage (use green if that’s all you can find!)
- Extra-virgin olive oil
- Kosher salt
- Maldon salt
- Cilantro, for garnish
Spiced Vinaigrette with Roasted Cabbage
Makes 4 servings
*As seen in our Botanica at Home: Vinaigrettes video*
A piquant, smoky little number that harnesses the power of pimentón — Spanish sweet smoked paprila. Use it to dress roasted veg (in this case, purple cabbage), seafood (we love it on grilled prawns) and more.
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Instructions
Make the vinaigrette: In a small bowl, cup or jar, add the orange and lemon juices, pimenton and cumin 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 425F. Cut your cabbage (carefully!) into wedges, keeping the core intact. (One head of cabbage should yield roughly 12 wedges.) 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.
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!
