Kale-Cabbage Salad

Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing

Chef Aretah Ettarh of Gramercy Tavern | New York

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Adapted by StarChefs | february 2023

INGREDIENTS:

Seasoned Burrata:
Yield: 8 pints
96 ounces burrata, drained
48 ounces ricotta
2 cups olive oil 
Salt 
Black pepper 
Aleppo pepper

Za'atar Seasoning:
Yield: 580 grams
200 grams dried thyme leaves
160 grams sumac 
160 grams salt 
60 grams toasted sesame seeds

Sumac Dressing:
Yield: 4½ pints
100 grams Dijon mustard 
400 grams red wine vinegar 
1.2 kilograms olive oil

Za’atar Breadcrumbs:
Yield: 800 grams
500 grams panko breadcrumbs 
Olive oil
50 grams sumac 
Zest of 1 lemon

To Assemble and Serve:
Chiffonade Tuscan kale
Chiffonade Caraflex cabbage
Lemon
Salt
Sliced honeycrisp apples
Toasted pine nuts
Cypress Grove Humboldt Fog goat cheese

METHOD:

For the Seasoned Burrata:
In a food processor, whip ricotta. Slowly stream in 1½ cups oil until fully emulsified. Transfer to a large bowl. Add burrata and remaining olive oil. Season with salt, black pepper, and Aleppo pepper. Toss to coat. Transfer to pint containers and refrigerate. 

For the Za'atar Seasoning:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Sumac Dressing:
In a Vitamix blender, combine mustard, vinegar, and 100 grams Za'atar Seasoning. Stream in oil until fully emulsified. Season with salt. Transfer to quart containers and refrigerate.

For the Za’atar Breadcrumbs:
Heat oven to 300°F. On a sheet tray, liberally season breadcrumbs with oil. Toast 15 minutes, or until breadcrumbs are golden brown. In a mixing bowl, combine toasted breadcrumbs, sumac, lemon zest, and 250 grams Za'atar Seasoning. Set aside.

To Assemble and Serve:

In a mixing bowl, combine kale and cabbage. Dress with Sumac Dressing. Toss to coat. Season with lemon and salt. Set aside. Place Seasoned Burrata on the center of a serving plate. Top with apple slices followed by the kale-cabbage mixture. Garnish with additional sliced apples, toasted pine nuts, Za’atar Breadcrumbs and goat cheese.

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