Grilled Napa Cabbage with Salsa Verde

Serves: 4
Total Time: 30 min.

INGREDIENTS

1 medium napa cabbage, flimsy outer leaves removed
1/3 cup plus 2 tbsp olive oil, divided
1 tbsp chopped shallot
1/3 cup chopped flat leaf parsley
1 tbsp fresh lemon juice
1/2 tsp kosher salt, plus more for cooking
1/4 cup roasted shelled pistachios, chopped
2 tbsp drained capers, chopped
fresh ground pepper

Preparation

Make salsa verde. Combine 1/3 cup oil, shallot, parsley, lemon juice, 1/2 tsp kosher salt, pistachios and capers in small bowl. Stir to combine.

Quarter napa cabbage lengthwise through the core so spears hold together. Heat a large cast iron or other heavy bottom skillet over medium-high heat for 2 minutes. Swirl in olive oil and add cabbage spears, face down. Sprinkle with kosher salt and fresh cracked pepper. Cook until charred on underside, about 5 minute. Carefully turn cabbage spears to other flat surface, sprinkle with salt and pepper and cook for another 5 minutes, until second side is charred. Turn spears onto their backs and cook for 1 minute, just until tender. Remove from heat and plate. Garnish with pistachio salsa verde.