This is a really surprisingly tasty salad so I will just let you make it and fully enjoy the surprise yourself.
I like this the most when the cabbage is grilled over coals, but I still don’t hate it if the cabbage is cooked in a cast iron pan.
CHARRED CABBAGE CAESAR
½ green cabbage, cut into 2 wedges
½ small red cabbage, cut into 2 wedges
Salt and pepper
100 g parmesan, shaved
Garlic croutons (recipe follows)
Caesar dressing (recipe follows)
A little chopped parsley, to serve
Rub cabbage down with a splash of oil so it glistens like the sweaty tourists’ bald head, and then season all over with a little salt and pepper or a salt-pepper-garlic type BBQ rub.
Place cabbage on grill over coals. Turn regularly for 10 minutes or until it has a bit of char on all faces. The idea here is that the cabbage will be charred and smoky but not super soft.
Chop cabbage however you think it’s going to work for you.
In a large bowl, combine cabbage, parmesan, croutons and dressing, and then toss to combine.
Finish it with a little flick of parsley if that’s how you’re going to roll.
This is a good one to go with just about any meat to come off the barbecue.
3 slices bread, crusts removed
2 cloves garlic, chopped
2 tablespoons olive oil
Pre heat oven to 180 C.
Cut bread into little cubes and place into a mixing bowl.
Add garlic, oil and a pinch of salt and toss to combine.
Pour croutons onto a lined baking tray, trying to spread them out pretty evenly so they don’t clump up.
Place in oven for 10-15 minutes, tossing every few minutes for a nice even browning.
Get them out of there when they are golden brown and crunchy.
Set aside to cool.
1 cup mayonnaise
5 anchovies, chopped very fine
Juice ½ a lemon
1 clove garlic, grated
Place all ingredients into a mixing bowl and then whisk to combine.