Charred Cabbage Salad with Pecan Dukkah, Chile-Lime Butter

• total time: 1 hour

Ingredients

½ cup pecan halves

¼ cup white sesame seeds

1 ½ teaspoons coriander seeds

¾ teaspoon cumin seeds

1 teaspoon kosher salt

½ teaspoon Aleppo pepper

5 medium (1/10 oz. total) de árbol chiles, toasted

¼ teaspoon cumin seeds, toasted

1 cup unsalted butter, softened

2 teaspoons grated lime zest plus 1 1/2 Tablespoons fresh juice (from 1 lime)

2 teaspoons kosher salt

1 medium garlic clove, grated (1/4 tsp.)

¼ teaspoon smoked paprika

¼ teaspoon black pepper

2 tablespoons Chile-Lime Butter, softened

1 tablespoon fresh lime juice (from 1 lime)

1 small (2 lb.) savoy cabbage, halved lengthwise, cored, and leaves separated

3 tablespoons olive oil

½ teaspoon kosher salt, plus more to taste

¼ teaspoon black pepper, plus more to taste

1 tablespoon Pecan Dukkah

2 tablespoons roughly chopped mixed fresh herbs (such as dill, chives, mint, cilantro, and chervil)

Directions

Preheat oven to 325°F. Spread pecans, sesame seeds, coriander seeds, and cumin seeds on a rimmed baking sheet. Bake in a preheated oven until lightly toasted and fragrant, 9 to 10 minutes. Let cool completely, about 15 minutes. Transfer mixture to a food processor; pulse until pecans are finely chopped, 8 to 10 pulses. Transfer to a small bowl; stir in salt and Aleppo. Store in an airtight container at room temperature up to 3 weeks. Prepare the Chile-Lime Butter

Place chiles and cumin seeds in a spice grinder; process until mixture resembles a fine powder, about 30 seconds. Transfer to bowl of a stand mixer fitted with a whisk attachment; add butter, lime zest and juice, salt, garlic, smoked paprika, and black pepper. Beat mixture on medium-high speed until butter is light and creamy, 1 minute to 1 minute, 30 seconds. Transfer to an airtight container; store in refrigerator up to 2 weeks.3. Prepare the Charred Cabbage Salad

Place Chile-Lime Butter and lime juice in a large bowl, and set aside. Preheat grill to high (450°F to 500°F). Toss together cabbage leaves, oil, salt, and black pepper in a separate large bowl until leaves are evenly coated. Working in batches if needed, arrange leaves on oiled grates; grill, uncovered and flipping often, until leaves are charred in spots, 2 to 5 minutes. Do not let leaves catch on fire; flip leaves often and rotate leaves over grill as needed. Add charred leaves to Chile-Lime Butter mixture in large bowl; gently toss until butter is melted and leaves are evenly coated, about 1 minute. Season with additional salt and black pepper to taste. Transfer leaves to a large plate; sprinkle with Pecan Dukkah and fresh herbs. Serve warm.