"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."
"At the restaurant, the breadcrumbs are made from their house-made rye focaccia. Ordinary panko recreates the results just as well. 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."
Grilled cabbage Caesar salad features significantly charred cabbage served ice-cold, creating a thrilling contrast between smoky charring and cool texture. The Caesar dressing is rich and thick, clinging to each cabbage leaf. Breadcrumbs at the restaurant are made from house-made rye focaccia, though ordinary panko reproduces similar results. For best flavor, grill one side of the cabbage until very deeply cooked, almost burnt, then flip briefly to remove rawness. Chill the cabbage and remove outer leaves so only a thin edge of char remains on each leaf, adding visual interest to the finished salad.
Read at Bon Appetit
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