Hummus and olives and pickled veggies and hot peppers. A big ol’ mess of it – it was a deliciously beautiful spread – a Mediterranean antipasti feast.
…and I did not get one photo.
I enjoyed my Sunday. Did you?
Saturday we grilled.
Look at this:
When I was thinking how to prepare my cabbage last week, I considered grilling it. We love grilled romaine around here – platters of it have disappeared at pool parties (I can still see my old boss walking around my deck making everyone try a leaf…). We ended up not grilling last week, but I was left wondering how grilled cabbage would taste. I had a very specific idea of how I would hope it would turn out…
Lindsey from Pas de Deux did grill cabbage last week – and her recipe is what I chose to recreate for round two of cabbage week.
I dressed mine differently, and sorta ripped the wedges up into this big beautiful grilled pile, and it was fantastic and exactly what I had hoped it would be. I added some buffalo sauce (Franks Red Hot) to my celery ranch dressing, and topped the salad with cashews for crunch. A simple and unique salad.
To see Lindsey’s version, visit her here.
Visit Heather for more cabbage cookin’…