Grilled Cabbage Caesar Salad

Try this mouthwatering Grilled Cabbage Caesar Salad recipe for a smoky, crispy, and flavoursome twist on the classic Caesar salad that will elevate your dining experience!

Key Details

  • Serves: 2-4 people
  • Prep time: 15 minutes
  • Cook time: 25-30 minutes
  • Difficulty: Easy

Ingredients

  • ½ Cabbage
  • 90g bread for croutons
  • 90g Bacon lardons
  • 1 garlic clove
  • 2 anchovies in oil
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar

Salad

  • ½ Cabbage
  • 90g bread for croutons
  • 90g Bacon lardons

Dressing

  • 1 garlic clove
  • 2 anchovies in oil
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar

Parmesan for topping

Cut your cabbage half into 4 wedges, keeping the stalk intact so your wedges hold together.

Add to a baking tray with a drizzle of oil, pepper and 100ml water. Roast in the oven at 200°C/400°F/gas 6 for 15 minutes, flip and cook for 10 minutes.

Cut up a loaf of stale bread into chunks to make you croutons. Oil and season the chunks and place under a hot grill for 5-7 minutes, giving them an occasional toss so they evenly brown.

In a blender (or pestle and mortar), add garlic, anchovies, vinegar, and blitz into a fine paste. Spoon in your mayonnaise and stir until fully combined. Let the dressing down to a desirable consistency with water.

Add your bacon lardons to a pan with 60ml water. Keep them on a medium-high heat and allow the water to evaporate. Whilst doing so, it will help render out the fat of the lardons. Keep cooking until golden and crisp, about 8-10 minutes.

Assemble your salad starting with the roasted cabbage. Drizzle over your sauce and pile on your lardons and croutons. Tag Dah!

 

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