I’ve craved this specific salad all month and finally caved.

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Every September, I step up onto my soapbox to report for my self-appointed duty — one part desperate, one part cantankerous — to remind us that summer isn’t over yet. I beg us to put away the decorative gourds and pumpkin spice for just a tiny bit longer. It’s a slippery slope from “hooray, scarves!” and “look at that perfect rainbow of a tree!” to a very long winter where I forget what warmth feels like on my skin and I am beseeching us not to wish it away. Or, I struggle with change? Hm, it’s hard to tell!

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Do you have a big, neglected cabbage in your fridge awaiting the right inspiration? I had a feeling you did. The way I figure it, the sidewalks are currently covered in pink and white petal confetti, the ramps are here, and the asparagus is close, thus I’m crossing my fingers that this can be our last hurrah with heavy winter vegetables until at least November. We’re going to make it a good one.

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If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I talked my podcast co-host Kenji (okay, it wasn’t hard) into dedicating a whole episode to it. And it contains cabbage, and not just cabbage but Napa cabbage, which I think deserves more credit as a salad green. [This can be convenient to know as it often comes in heads large enough to feed a small family for a week.] Napa cabbage is a little leafy, a little crunchy, and yet kind of juicy too and I’ve used it, sliced thin, in everything from this Italian-style salad to a classic Caesar.
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