Savoy Cabbage Wedges With Buttermilk Dressing Recipes

SAVOY CABBAGE WEDGES WITH BUTTERMILK DRESSING

Savoy Cabbage Wedges with Buttermilk Dressing image

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

Provided by Chris Morocco

Categories Bon Appétit Side Salad Cabbage Blue Cheese Chive Buttermilk Yogurt Lemon Juice Dinner Grill Summer Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small head of savoy or Napa cabbage, cut through root end into 6 wedges
2 tablespoons olive oil
Kosher salt
2 jalapeños
1/2 cup buttermilk
1/3 cup plain whole-fat Greek yogurt
1/4 cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon thinly sliced chives, plus more for serving
Freshly ground black pepper
1/3 cup crumbled blue cheese

Steps:

Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15-20 minutes.
Serve topped with dressing, blue cheese, and more chives.
Do Ahead
Dressing can be made 1 day ahead. Cover and chill.

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