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. Once the cabbage is chilled and the outer leaves removed, there will be only a thin edge of char on each leaf, adding to the visual interest of the finished salad.
Recipe information
Total Time
1 hour (plus 2 hours for chilling)
Yield
4 servings
Ingredients
Dressing
Salad and Assembly
Preparation
Dressing
Step 1
Combine ½ cup vegetable oil and 2 Tbsp. extra-virgin olive oil in a measuring glass. Place 1 large egg yolk, 1 small garlic clove, 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, 2 tsp. fish sauce, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper in a tall glass or jar. Using an immersion blender, blend until smooth and frothy, about 30 seconds. With the motor running, gradually pour in oil mixture in a thin, steady stream; blend until dressing is thick and emulsified, about 1 minute. Add 8 oil-packed anchovy fillets and blend until incorporated, about 45 seconds. If dressing is very thick, add up to 2 tsp. water to loosen. (Alternatively, you can use a regular blender to make the dressing if needed.)
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Salad and Assembly
Step 2
Prepare a grill for medium-high heat. Cut 1 medium head of cabbage (about 2 lb.) into 8 wedges, keeping core intact. Drizzle generously with extra-virgin olive oil and season with kosher salt. Grill cabbage, cut side down, undisturbed, until charred underneath, 10–15 minutes. Turn over on other cut side and grill until tender, about 5 minutes. Transfer to a large plate or rimmed baking sheet and chill until cold, at least 2 hours.
Step 3
Cook ½ cup panko and 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium heat, stirring often, until panko is golden brown, 6–9 minutes. Transfer to a small bowl and let cool.
Step 4
Remove cores and charred outer leaves from cabbage. (Once the outer leaves are removed, there will be only a thin edge of char left on each leaf—just enough to add visual interest and some deep caramelized flavor to the final dish.) Separate remaining tender leaves and transfer to a large bowl. Add half of reserved breadcrumbs and ¼ cup finely grated Parmesan.
Step 5
Brush 2 Tbsp. dressing over a platter to coat. Drizzle remaining dressing over cabbage mixture in bowl and toss to combine and coat leaves evenly; season with salt and freshly ground pepper. Pile dressed cabbage on platter, then scatter 6 boquerones (marinated white anchovies), more Parmesan, and remaining breadcrumbs over. Season salad with more pepper.
Do Ahead: Cabbage can be grilled 1 day ahead. Wrap tightly and keep chilled.
Recipe notes
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