Melissa Clark’s Cabbage Caesar Salad swaps standard romaine for crisp, shredded cabbage and uses torn, cheese-coated homemade croutons
Cabbage Ceasar Salad
Salads, healthy eating
INGREDIENTS
Ingredients
• Croutons:
• 1 small baguette or 8 oz chunk of sourdough bread (day-old), torn into bite-size pieces (about
4 cups)
• 3 tbsp extra-virgin olive oil (plus extra for pan/tossing)
• 3 tbsp grated Parmesan cheese (plus extra for garnish)
• Salt and black pepper
• Dressing & Salad:
• 1 small head of green or Napa cabbage (about 2 to 2.5 lbs), cored and thinly shredded (about 6 to 8 servings)
• 2 tbsp fresh lemon juice (plus more to taste)
• 4 anchovy fillets (or swap for 1 tsp drained capers for a vegetarian option)
• 1 garlic clove, peeled and minced or smashed
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (use vegan/coconut aminos for vegetarian)
• 1/2 cup mayonnaise
• 1/2 cup total extra-virgin olive oil (divided for croutons and dressing)
• 1/2 cup grated Parmesan cheese (divided)
DIRECTIONS
Instructions
Make the Croutons:
Heat oven to 400°F.
On a rimmed baking sheet, toss the torn bread pieces with 3 tablespoons of olive oil and 3 tablespoons of grated Parmesan.
Sprinkle with a pinch of salt and bake until golden brown and crunchy (10 to 15 minutes), tossing halfway through. Scrape up any toasted cheese from the pan and mix it into the warm croutons. Allow to cool.
Prepare the Dressing:
In a blender or food processor (or using an immersion blender), combine lemon juice, anchovies (or capers), garlic, Dijon mustard, Worcestershire sauce, and a pinch of salt and pepper. Pulse until the anchovies break down.
Add the mayonnaise and the remaining olive oil, then blend until smooth and creamy. Taste and adjust salt, pepper, or lemon juice if needed.
Assemble the Salad:
In a large bowl, place the shredded cabbage.
Add the croutons, remaining grated Parmesan, and enough Caesar dressing to thoroughly coat the crunchy cabbage.
Toss well. Let the salad rest for a few minutes (or store in the fridge for a couple of hours) so the flavors meld and the cabbage softens slightly while keeping its signature crunch. Top with extra cheese and black pepper before serving.
