How do you make a salad for winter? Grill the greens! If you don’t already have a grill plate, what are you waiting for? It’s crucial for New York City kitchens!
This is a great way to spruce up your winter cabbage. The Caesar dressing is an adaptation of my Flavors recipe, which always includes anchovy filets! I like to use mayo instead of raw eggs, and if you have acid reflux issues, like I do, you can remove the stem of the garlic before cutting it for easier digestion.
I was inspired by Chef Andrew Carmellini’s version, but didn’t want the sweet-heat that he does, so I used my own version of a Caesar dressing.
I also chose to keep the cabbage in wedges rather than cut up into pieces.
Just don’t forget to remove the cores!
- 1 cup mayonnaise
- 4 oil-packed anchovy filets, chopped
- 4 teaspoons fresh lemon juice
- 3 garlic cloves, peeled and chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Grilled Caesar Cabbage
- 1 head green cabbage, quartered
- Olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese for garnish
- ½ cup croutons, toasted for garnish
- Combine all of the ingredients into a blender or food processor and blend until smooth, adjust seasoning and set aside.
- Heat the grill and brush the cabbage with olive oil before placing the quarters on the grill to cook. Flip once, charring each side, about 7 minutes. Transfer the cabbage to a bowl and cover with plastic wrap. Let steam until tender, about 15 minutes.
- Remove the cores and transfer the cabbage to a platter dress with Caesar and garnish with the cheese and croutons, then serve.