Grilled Cabbage with Black Garlic Caesar

Name: Grilled Cabbage with Black Garlic Caesar
Yield: Serves 4–6
Ingredients: Extra-virgin olive oil, for coating; Kosher salt; Anchovy fillets in olive oil; Toasted bread crumbs; Kosher salt and freshly ground black pepper; 2 petite pointed cabbages, such as Caraflex or Sweetheart, quartered or halved, depending on size, with cores trimmed but left intact; 2 petite pointed cabbages, such as Caraflex or Sweetheart, quartered or halved, depending on size, with cores trimmed but left intact; 2 petite pointed cabbages, such as Caraflex or Sweetheart, quartered or halved, depending on size, with cores trimmed but left intact; Wedge of Parmesan cheese, for grating; Chopped fresh flat-leaf parsley; Toasted pine nuts; Thin shallot slices; Pinch of red chile flakes; 10–12 cloves black garlic; ⅓ cup wine-based vinegar, such as red wine or sherry; ⅓ cup wine-based vinegar, such as red wine or sherry; About 1 cup extra-virgin olive oil; 2–3 anchovy fillets in olive oil; Kosher salt and freshly ground black pepper; Splash of Worcestershire sauce; 2 tablespoons Dijon mustard; ⅓ cup wine-based vinegar, such as red wine or sherry

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Black garlic is garlic that has been put into a fermenting machine that circulates air at a specific temperature for multiple weeks. This process allows the sugars to react with the amino acids in the garlic, turning them a deep coffee brown. It is the same reaction that takes place when searing a piece of meat, known as the Maillard reaction. The flavor is distinctive and alluring, making you always want to go back for more. Black garlic can be found at farmers’ markets and stores but is a

Ingredients

Fish course
Pescatarian

Ingredients

Method