Napa Cabbage Caesar Salad

Ingredients

6 anchovy fillets, chopped or 2 teaspoons anchovy paste

1 egg yolk

1 clove garlic, minced

3 tablespoons lemon juice

2 teaspoons Dijon mustard

3 to 5 dashes Worcestershire sauce

1/2 cup avocado oil or organic canola oil

1/4 cup olive oil

10 cups chopped Napa cabbage

2 cups croutons, homemade or purchased (5 oz)

3/4 cup shredded Parmesan cheese

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

Lemon wedges and additional Parmesan cheese for serving

Method

Combine anchovies, egg yolk, garlic, lemon, Dijon and Worcestershire in a blending jar, blender or mini prep. Puree to combine. For immersion blender add avocado oil and olive oil and puree until thick and completely combined. For blender, mini prep or whisk, gradually add the oil in a thin stream through the feed tube.
Combine Napa, croutons and Parmesan cheese in a large salad bowl. Add the dressing and toss until the cabbage and croutons are evenly coated in the dressing. Taste and season with salt and pepper and toss again. Serve with lemon wedges and additional Parmesan.

Use a Blender For Creamy Dressing:
If you don’t have an immersion blender, you can also use a blender or mini prep to blend it. You will have to drizzle the oil into the lemon and yolk mixture to create the emulsion. The point is that the creamy texture will be so much better when blended with a motor than by hand.

Whisk By Hand:
Of course if you don’t own one of these small appliances, you can mix by hand with a whisk. You’ll want to whisk the dressing ingredients in a bowl first. Then add the oil very slowly while constantly whisking to form the emulsion.