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Recipe Detail Page
Grilled Cabbage Caesar with Mushroom “Bacon”
Summer 2022
The kiss of fire and perfume of smoke can transform cabbage. We say farewell to the everyday slaw and hello to a warm, sophisticated salad slathered with lemony Caesar dressing and topped with sweet smoky mushrooms.
Serves 4 to 6
1/4 cup (60 mL) lemon juice
3 large garlic cloves, minced
2 tbsp (30 mL) Dijon mustard
1/4 cup (60 mL) olive oil
3/4 cup (175 mL) grated Parmesan, divided
1/2 tsp (2 mL) black pepper
6 tbsp (90 mL) canola oil, divided
3 tbsp (45 mL) brown sugar
1/2 tsp (2 mL) smoked paprika
4 king oyster mushrooms, about
7 oz (200 g), cut into 1/2-inch (1 cm) slices
1 small savoy cabbage, about 12/3 lbs (750 g)
1. To make the salad dressing, whisk together lemon juice, garlic and mustard in a bowl. Slowly stream in olive oil while continuously whisking until combined. Stir in 1/2 cup (125 mL) Parmesan and black pepper. You can make the dressing ahead of time, if kept in a cooler.
2. To make mushrooms, mix 3 tbsp (45 mL) canola oil with brown sugar and smoked paprika. Toss mushroom slices in the mixture and let marinate for at least 30 minutes and up to 3 hours.
3. Cut cabbage into 6 equal-size wedges, keeping the core intact. Brush remaining canola oil on both sides of cabbage wedges.
4. Build a campfire. When it’s reduced to hot coals, set up a grate overtop. If cooking on a barbecue, set heat to medium-high.
5. Grill cabbage wedges, one cut side down, until charred on the edges, about 8 minutes, flipping onto the other cut side halfway through cooking time. Place wedges in a heatproof bowl; cover tightly with plastic wrap until cabbage is tender enough to allow a paring knife to poke through easily.
6. Grill mushroom slices until tender and slightly charred, about 8 minutes, flipping halfway through cooking time. Set aside
7. Serve the grilled cabbage wedges whole, or cut crosswise into large chunks. Return to bowl and top with dressing. Toss to coat cabbage.
8. Arrange cabbage on a plate. Garnish with grilled mushrooms and finish by sprinkling with remaining Parmesan.
Serves 4 to 6
