Grilled Cabbage Caesar Salad | Saveur

Step 1

Instructions

Step 2

Make the cabbage: On a rimmed baking sheet, place the cabbage cut side up and sprinkle with salt and black pepper to taste. Drizzle with the oil and rub each wedge to coat on all sides. Let sit uncovered for the salt to penetrate the leaves, about 35 minutes. Meanwhile, make the vinaigrette: In a medium bowl, stir together 1 tablespoon of the garlic, the lemon juice and zest, orange juice and zest, oil-cured anchovies, capers, and raisins. Very slowly whisk in ½ cup of the oil until the dressing is sheeny and thickened slightly. Season with salt and black pepper to taste and set aside. To a large skillet set over medium heat, add the remaining oil and 3 tablespoons of the garlic and cook, stirring frequently, until pale golden, 1–1½ minutes. Stir in the panko, season with salt and black pepper to taste, and turn the heat to medium-low. Cook, stirring frequently, until pale golden and crisp, 5–7 minutes. Remove from the heat and set aside. (If the pan is very hot, transfer the crumbs to a baking sheet to prevent burning.) Cook the cabbage: Set a grill pan or heavy-bottomed skillet over high heat. When the pan is smoking, add the cabbage cut side down. Cook, turning occasionally, until charred all over, 10–12 minutes. Using tongs, transfer to a large heatproof bowl and cover tightly with plastic wrap. Let steam until the cores are tender when pierced with a paring knife, 15–20 minutes. When cool enough to handle, cut each wedge crosswise into 2-inch chunks and return to the bowl. Add the pecorino, reserved vinaigrette, and half of the reserved panko mixture and toss to coat. To serve, transfer the salad to a platter and sprinkle with the remaining panko mixture, black pepper to taste, and additional pecorino. Drape with white anchovies if desired. Serve warm or at room temperature.