To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Recipe information
Yield
4 Servings
Ingredients
1
2
2
½
⅓
¼
1
2
1
⅓
Need to make a substitution?
Preparation
Step 1
Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
Step 2
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
Step 3
Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.
Step 4
Serve topped with dressing, blue cheese, and more chives.
Step 5
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.