Grill all of the things! Summer is a time for grilling, that much is obvious, but there is still a lot of room for creativity when it comes to what you choose to grill. In this case, we're grilling a whole mess of vegetables to create one glorious, grilled wedge salad. Radicchio and cabbage make a bittersweet pair and look ever so pretty on the plate. I topped that off with fresh, grilled corn, jalapeños, red onions and shaved rainbow carrots to make this flavorful, crunchy and quintessentially summery salad.
When grilling your veggies, make sure to pay attention to the cooking times for each item since they come in lots of different shapes and sizes. The radicchio will grill the fastest, being somewhat light and delicate, followed by the jalapeño. The cabbage and corn are much thicker and sturdier, so they take more time, and red onions are somewhere in-between. I may or may not have grilled an extra cob of corn just so I could do this to it:
What the heck is that weird looking sauce, you ask? If you haven't tried this Chicago-made but Alabama-inspired barbeque sauce, Lillie's Q Ivory, you need to immediately drive to Marczyk Fine Foods and go get yourself some. It is a mayonnaise based sauce with lots of tang from the addition of cider vinegar and lime juice. It's seasoned with lots of fresh black pepper and some other magical, wonderful and undisclosed secret spices that came from Grandma Lillie's genius brain. I salute you, Grandma. Your BBQ sauce is ridiculous.
Grilled Wedge Salad
with Honey Jalapeño Dressing
1/2 a small head of cabbage
1 small head of radicchio
1 cob of corn
1 red onion, sliced into rounds
1/2 jalapeño, halved and seeded
2 small rainbow carrots, shaved
1/4 cup crumbled queso fresco
1 handful cilantro leaves
Juice of 2 limes
2 tsp honey
1/2 jalapeño, grilled and minced
2 T peanut oil
2 T olive oil
salt and pepper, to taste
Heat your grill to medium-high. Slice the cabbage and radicchio into quarters and brush lettuces, corn, onion and the whole jalapeño with a little peanut oil. Place your veggies onto grill and cook until each side gets a good char. Remove from grill when done and season lightly with salt and pepper. Set vegetables aside and allow to cool slightly, then mince the jalapeño and set half of it aside for your dressing.
For the dressing, whisk lime juice and honey together in a small bowl until well combined. Slowly drizzle the oils in as you whisk continuously, then season with salt and pepper to taste and whisk in the minced jalapeño.
Assemble grilled wedges on your plates or serving dish. Slice corn kernels off the cob, chop the grilled onions, and mix the corn, onion, shaved carrot and jalapeño together with a little bit of dressing. Drizzle desired amount of remaining dressing over lettuce wedges, then top with remaining salad ingredients, garnishing with the queso fresco and cilantro leaves. Serve immediately.