Grilled Cabbage and Corned Beef Wedge Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 303
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 7
- Cholesterol
- 22
- Sodium
- 583
- Total: 40 min
- Active: 30 min
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
Directions
- 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.
Cook’s Note
To make cross-hatch grill marks, arrange items on a grill at a 45-degree angle, then a quarter of the way through the cooking time, give the items a 90-degree turn. Flip halfway through cooking and repeat on the other side.