Grilled Cabbage Caesar

Serves 4

Ingredients

Grilled Cabbage

• 1 large green cabbage, quartered (core intact)

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika (optional)

• Kosher salt and fresh cracked black pepper

Classic Caesar Dressing

• 1 large garlic clove, minced or grated

• 5 anchovy fillets, finely minced to a paste

• 1 large egg yolk

• 1 teaspoon Dijon mustard

• 2 teaspoons Worcestershire sauce

• Juice of 1 large lemon (about 3 tbsp)

• ⅓ cup extra-virgin olive oil

• ¼ cup finely grated Parmigiano Reggiano or Grana Padano

• Salt and fresh black pepper, to taste

(Optional for balance: ½ tsp orange juice)

Parmesan Breadcrumbs

• 1 cup panko breadcrumbs

• 2 tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon kosher salt, or to taste

• Freshly ground black pepper

• 2 tablespoons finely grated Parmesan cheese

• Zest of ½ lemon (optional)

To Finish

• Extra grated Parmesan

• White anchovy fillets or classic oil-packed ones (optional)

• Lemon wedges

Method

1. Make the Parmesan Breadcrumbs

1. Combine breadcrumbs, garlic powder, salt, pepper, and olive oil in a small skillet.

2. Toast over medium heat, stirring often, until golden and crisp, 5–7 minutes.

3. Remove from heat, cool slightly, then toss with Parmesan and lemon zest.
   

2. Grill and Steam the Cabbage

1. Preheat grill to medium-high (400–450°F).

2. Whisk olive oil, garlic powder, paprika, salt, and pepper.

3. Brush cabbage wedges generously all over.

4. Grill cut-side down for 5–7 minutes per side, until charred and lightly softened.

5. Transfer to a bowl, cover tightly (foil or lid), and let steam 10–15 minutes until tender but still structured.

3. Make the Classic Caesar Dressing

1. Mash the garlic and anchovy together into a smooth paste.

2. Whisk in the egg yolk, Dijon, Worcestershire, and lemon juice.

3. While whisking, slowly drizzle in the olive oil to form a creamy emulsion.

4. Stir in the grated Parmesan.

5. Taste and season with salt and black pepper.

6. For a warm Caesar, briefly whisk the bowl over a pot of simmering water (30 seconds) to gently warm the dressing.

4. Assemble the Salad

Option 1 – Wedges (Rustic Presentation):

• Arrange grilled cabbage wedges on a platter.

• Spoon warm Caesar dressing generously over each wedge.

• Sprinkle with Parmesan breadcrumbs and extra cheese.

Garnish with anchovy fillets and lemon wedges.