Burnt Charred Leek Cabbage Caesar Recipe

Prepare vegetables

Trim roots and dark green tops from the leeks, slice lengthwise and rinse layers thoroughly to remove grit. Quarter the cabbage through the core so each wedge holds together; leave core intact to keep wedges stable while charring.

Oil and season

Brush the cut sides of the leeks and cabbage wedges lightly with 2 tablespoons olive oil. Season all exposed surfaces with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, dividing evenly.

Char on high heat

Heat a heavy skillet or cast-iron pan over high heat until smoking hot, or prepare a gas grill on high. Place leeks and cabbage cut-side down in the pan/grill. Press gently so full contact is made. Allow vegetables to sear without moving for 3–4 minutes until deep dark brown-to-black char develops. Flip and char remaining sides: 2–3 minutes for leeks, 4–5 minutes for cabbage wedges, until cabbage is tender-crisp and has significant blackened areas. For more smoky flavor, briefly move wedges to direct flame if using a grill.

Finish and rest

Transfer charred vegetables to a cutting board. For the cabbage, slice each wedge crosswise into 1–1.5 inch pieces. For the leeks, halve or quarter lengthwise if large. Let rest 3 minutes so juices settle.

Make burnt Parmigiano crisp

Heat a nonstick skillet over medium-high heat. Sprinkle 3 ounces grated Parmigiano-Reggiano in an even thin round (about 4–5 inches diameter). Cook undisturbed 2–3 minutes — the cheese will melt, bubble, then darken at the edges. When deep golden to brown (watch carefully to avoid ash), use a spatula to lift and transfer to a sheet of parchment to cool and harden into a crisp. Repeat if you want multiple crisps; reserve any browned crisp pieces for garnish.

Toast breadcrumbs

In the same skillet, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil over medium heat. Add 3 tablespoons panko breadcrumbs and 0.5 teaspoon lemon zest, stirring constantly until breadcrumbs are golden brown and fragrant, about 2–3 minutes. Season with a pinch of salt. Remove from heat and set aside.

Break into shards

Once Parmigiano crisps have cooled and hardened, break them into irregular shards or crumble into coarse pieces to scatter over the finished dish.

Emulsify dressing

In a medium bowl, mash 1 grated garlic clove and 2 chopped anchovy fillets into a paste with the back of a spoon. Add 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 0.25 cups mayonnaise, 0.5 teaspoon Worcestershire sauce, 0.25 teaspoon smoked paprika, 0.25 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper. Whisk to combine.

Slowly incorporate oil

While whisking vigorously, slowly drizzle in 0.25 cups olive oil until the dressing is glossy and emulsified. Taste and adjust seasoning — add more lemon for brightness or a pinch of salt if needed. The smoked paprika gives a subtle smoky back note that complements the charred vegetables; add more if you prefer stronger smoke.

Toss vegetables with dressing

Place the sliced charred cabbage and chopped leeks in a large bowl. Spoon 3–4 tablespoons of the Caesar dressing over the vegetables and toss gently to coat — add more dressing a tablespoon at a time if needed. The vegetables should be coated but not swimming in dressing.

Plate and garnish

Arrange dressed cabbage and leeks on a serving platter. Scatter toasted panko breadcrumbs over the vegetables, then break and distribute Parmigiano shards across the top. Finish with 1 ounce shaved Parmigiano, a few lemon wedges, and an optional sprinkle of microgreens or chopped parsley for color.

Serve

Serve immediately while the charred edges are still warm and the Parmigiano crisps retain some crunch. Offer extra dressing and lemon wedges at the table.