Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 very thin slices corned beef from the supermarket deli
- 1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon horseradish
- 1 tablespoon whole-grain mustard
- 1/2 cup parsley leaves
- 1/2 teaspoon cider vinegar, or more to taste
- 1 medium carrot, shredded (1/2 cup)
- 1 scallion, sliced
Instructions
- Preheat a grill for cooking over medium-high heat.
- Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
- Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook’s Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
- Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
- Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
- Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 303 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 583 mg |