Boston Bibb Salad Recipe
pickled charred cabbage, feta, pomegranate, toasted benne, lime leaf, benne-tahini vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Charred Cabbage
Preheat your grill or stovetop grill pan over medium-high heat. Cut the cabbage into wedges and brush with olive oil. Char the cabbage on the grill for about 3-4 minutes on each side until tender and slightly charred. Allow to cool before slicing into thin strips.
- 2
Make the Benne-Tahini Vinaigrette
In a small bowl, mix together 3 tablespoons of tahini, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt and pepper to taste, and 1 tablespoon of water to thin if necessary. Stir in a tablespoon of toasted benne seeds for added flavor.
- 3
Assemble the Salad
In a large bowl, tear the Boston Bibb lettuce into bite-sized pieces. Add the charred cabbage, feta cheese, pomegranate seeds, and remaining toasted benne seeds. Tear the lime leaves into smaller pieces and add them to the salad.
- 4
Dress the Salad
Drizzle the benne-tahini vinaigrette over the salad and toss gently to combine all ingredients. Adjust seasoning if needed.
- 5
Serve
Serve the salad immediately as a fresh and vibrant side dish or a light meal.
