Fet-Fisk's Grilled Cabbage Caesar

"This grilled cabbage Caesar salad is one of the oldest dishes on the menu at Fet-Fisk, a Nordic-inspired seafood restaurant in Pittsburgh and one of our Best New Restaurants for 2025. It's so popular that it's served year-round with little to no changes. The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage."

"For the best flavor, grill the cabbage to a level of char that may be out of your comfort zone. Cook one side until it is very deeply cooked, almost burnt, then flip and cook the second side briefly, just to take the raw edge off. Once the cabbage is chilled and the outer leaves removed, there will be only a thin edge of char on each leaf, adding to the visual interest of the finished salad."

The grilled cabbage Caesar salad pairs intensely charred cabbage with an ice-cold presentation for dramatic contrast. The Caesar dressing is rich and thick, designed to adhere to each cabbage leaf. Breadcrumbs at the restaurant come from house-made rye focaccia, though ordinary panko achieves similar results. The salad is popular enough to be served year-round with minimal alteration. For peak flavor, one side of the cabbage is cooked until nearly burnt and the other side is briefly seared to remove rawness. Chilling and trimming outer leaves leaves a thin charred edge for visual interest.

Read at Epicurious