Charred Cabbage Salad with White Beans, Bacon & Avocado
What You Need
Ingredients
Preparation
Large pieces of cabbage gently wilt and char on the grill, making them crisp-tender, buttery and slightly sweet with a welcome hint of bitter char. Even after grilling, the sturdy leaves allow for generous amounts of dressing and toppings. Case in point: this loaded salad layers on a lime-honey vinaigrette, marinated white beans, avocado, crumbled cotija and crispy bacon.
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In a large serving bowl, combine lime juice, honey, cumin, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly pour in ½ cup/120 ml oil until combined. Add beans and shallots to dressing, toss well and set aside to marinate while grilling cabbage.
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Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes.
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Place bacon in a HexClad 10"/25 cm Hybrid Fry Pan and set on one side of grill. Cook, stirring, until evenly crisped, 8 to 10 minutes. Transfer to a paper towel-lined plate.
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While bacon cooks, grill cabbage. Place a HexClad Grill Topper on open half of grill. In a large bowl, combine cabbage, remaining 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon pepper; toss to coat leaves well. Spread cabbage evenly over grill topper and cook, tossing occasionally, until charred and softened but not fully wilted, about 10 minutes. Transfer to a cutting board and let cool to room temperature.
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Cut cooled cabbage into 1½-inch/4-cm chunks and add to bowl with beans along with cilantro and ½ teaspoon salt. Toss well, then top with avocado, cotija and crispy bacon. Sprinkle with more chopped cilantro.
MAKE AHEAD TIPS
Refrigerate dressing in an airtight container for up to 2 days. Let stand until room temperature, then whisk or shake before using.
Marinate beans and shallot mixture for up to 2 hours before adding cabbage.
