Farmers Market Summer SaladCabbage Patties With Tomato Vinaigrette 2 tablespoons unsalted butter½ head of cabbage, roughly chopped (about 6 cups)salt and pepper2 large eggs2 tablespoons yellow mustard1 tablespoon hot sauce (Marshall’s Haute Sauce, Ghost Chili Apple)1 tablespoon honey2 ½ cups Panko breadcrumbs, divided½ cup freshly grated Parmigiano-Reggiano1 cup vegetable oil, for shallow frying Tomato Vinaigrette2 very ripe tomatoes, grated on a fine grater2 tablespoons sherry vinegar1 tablespoon honey1 tablespoon lemon juice¼ cup extra virgin olive oil½ teaspoon salt1 clove garlic, finely grated6 cups salad greensfresh herbs (basil or scallions) for garnish In a large skillet over medium heat melt butter. Add the cabbage, season with salt and pepper. Let cook for 5 minutes, do not stir, (really- don’t touch it). Stir, let sit another 5 minutes, untouched, until browning occurs and no liquid is in the pan. Place cabbage on a plate, let cool. Whisk together the eggs, yellow mustard, hot sauce, and honey. Add the cooled cabbage, 1 ½ cup Panko breadcrumbs, and cheese. Mix together, until well combined. Using an ice cream scoop or large spoon, portion out the cabbage mixture. Sprinkle the remaining 1 cup of Panko breadcrumbs onto a large plate, season with salt and pepper. Form the patties, in the palm of your hand, pressing, and turning. Coat each side of the patty in breadcrumbs and roll the edges, to get an even thick circular patty. Wipe out the skillet with a cloth. Add oil to the clean skillet, heat over medium heat. Once the oil shimmers, carefully place the patties into the pan. Fry for 2-3 minutes per side. Drain on paper towels. Whisk together the dressing in the bottom of the salad bowl. Place lettuce into the salad bowl; mix until well coated with dressing. Top with the cabbage patties, garnish with fresh herbs.
