Roasted Cabbage with Creamy Lemon Chive Vinaigrette and Crispy Prosciutto
1 small head green cabbage, about 3 pounds
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/4 teaspoons kosher salt, divided
4 slices prosciutto, about 2 ounces
1 tablespoon sherry vinegar
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
Zest from one small lemon, about 1 1/2 teaspoons
1 teaspoon lemon juice
1/4 cup plus 1 tablespoon chopped chives, divided
Pre-heat oven to 400 degrees F. Remove torn outer leaves from cabbage. Starting from the top of the cabbage, cut 3/4" slices moving toward the core to get four or five slices. Spread 2 tablespoons olive oil on a rimmed baking sheet. Place cabbage on tray, gently turning and rubbing to coat both sides with oil. Sprinkle cabbage with 1/2 teaspoon salt. Place tray in oven on top shelf.
Lay prosciutto slices on another rimmed baking tray and place in oven on a separate rack. Roast until prosciutto bubbles and starts to look crispy and dry at the edges, about 10 minutes. Set aside to cool.
While cabbage continues to roast, make the vinaigrette. Place remaining 1 teaspoon salt, sherry vinegar, both mustards, mayonnaise, lemon zest and juice, 1/4 cup olive oil and 1/4 cup chopped chives in a small bowl and whisk until smooth, about one minute. Set aside.
When cabbage begins to soften and brown on bottom and edges, about 30 minutes, use a wide spatula to carefully turn slices so they maintain their shape. Roast until core is soft when pierced with a fork, about 20 minutes.
To serve, cut larger slices in half. Drizzle vinaigrette over each piece. Crumble prosciutto on top and sprinkle with remaining chopped chives. Serve warm.
Refrigerate leftover cabbage and vinaigrette in airtight containers for up to a week. Store prosciutto in an airtight container at room temperature for up to three days.
For more crunch, bake twice as much prosciutto, about 4 ounces, and break into larger pieces to garnish.
Cabbage can also be served at room temperature.