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Salads


Cabbage:
1 savoy cabbage, sliced into 8 wedges
2 to 3 tablespoons (30 to 45 milliliters) extra-virgin olive oil, depending on the size of the cabbage
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

Pecans:
Nonstick cooking spray, for the pan
2 cups pecan halves (see Cook’s Note)
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup (125 milliliters) maple syrup

Kosher salt
Dressing:
1 cup (250 milliliters) buttermilk
1/4 cup (60 milliliters) mayonnaise
1/4 cup (60 milliliters) sour cream
2 tablespoons finely chopped chives, plus more for serving
2 tablespoons finely chopped dill, plus more for serving
2 tablespoons finely chopped parsley, plus more for serving
2 teaspoons onion powder
1/2 cup crumbled blue cheese, preferably Danish, plus more for serving
Kosher salt and freshly ground black pepper

For the cabbage: Preheat your grill to medium high.

Place the cabbage wedges on a rimmed baking sheet and drizzle each side of the wedges with the oil. Sprinkle with the cumin and season with the salt and pepper. Place the cabbage onto the grill and cook until softened and well charred, flipping halfway through or as needed, 10 to 15 minutes total.
For the pecans: Line a square baking pan or round cake pan with aluminum foil with the dull side up and grease lightly with nonstick cooking spray. Set aside.

Place the pecans in a large nonstick skillet over medium heat. Sprinkle over the smoked paprika and cayenne and pour on the maple syrup. Cook, stirring frequently, until the syrup has reduced slightly, 4 to 5 minutes.

Transfer the nuts to the prepared baking pan and season with the salt. Place the pan on the upper rack of your grill, cover and grill for 5 minutes. Set aside to cool and harden. Meanwhile, prepare the dressing.

For the dressing: Whisk together the buttermilk, mayonnaise, sour cream, chives, dill, parsley, and onion powder in a large bowl. Stir in the crumbled blue cheese and season to taste with salt and lots of pepper.

Roughly chop or break apart the cooled pecans. Serve the charred cabbage topped with the dressing and nuts and a scattering of extra blue cheese and herbs.

Unrated