Grilled Cabbage with Balsamic-Dijon Vinaigrette
Grilling cabbage may
be a foreign idea (as I got many odd looks when I was mentioned this to my
guests), but adding this vegetable to the grill will not just add a hint of
sweetness but also a depth of smokiness. You may want to even try grilling your
cabbage before throwing it into slaw.
I picked up this cabbage from the farmer's market. How could you not want to take this home?! |
Ingredients:
1 medium cabbage
2 tablespoons olive
oil
Salt and Pepper
2 tablespoons Dijon mustard
2 tablespoons balsamic
vinegar
1 teaspoon lemon juice
¼ extra-virgin olive
oil
Directions:
While preparing your
cabbage, heat your grill. Place your
cabbage on indirect heat on the grill for about 5 minutes, flip sides, and grill
for 5 more minutes. (You just want to char the outsides lightly, not cook the
cabbage.)
To prepare
vinaigrette: Whisk mustard and vinegar together in a bowl. Continue to whisk as you slowly add the olive
oil until thoroughly emulsified.
When cabbage outside
are charred, drizzle vinaigrette evenly over portions.
Serve while hot.
(I recommend grilling
up a steak while you are grilling up this cabbage. They make an excellent
pair!)
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