Barely roasted cabbage and radicchio slaw with sweet peas, chopped bacon and lemon buttermilk dressing

Grilling season is upon us!

Yield: 4-6 servings

Ingredients:

½ head of cabbage, core removed and sliced about ½” thick

½ red onion, peeled, and sliced

Enough olive oil to coat

Salt and pepper

1 cup of peas

1 head of radicchio, quartered, core removed, and thin sliced

3-4 pieces of chopped bacon (reserve 1 tbsp of the bacon fat)

Dressing:

Zest and juice from one lemon

3 garlic cloves, minced

1 tbsp bacon fat

2-3 tbsp sherry vinegar

¼ cup parsley, chopped

½ cup buttermilk

Method:

1. Preheat your oven to 450.

2. Toss sliced cabbage and onion into a bowl with olive oil, salt and pepper. Lay out onto a ½ sheet tray or cookie sheet and roast for 5 minutes or until slightly colored on top but the cabbage is still crunchy. Remove and let cool slightly.

3. While the cabbage is still warm from the oven, add minced garlic, chopped bacon, bacon fat, parsley, sherry vinegar, and buttermilk.

4. Then into the same bowl, add your peas and sliced radicchio. Toss to combine, taste and adjust the seasoning and serve immediately.