Ingredients
The following ingredients have 6 Servings
- 1 large head of fresh broccoli
- 1 head of crisp Napa cabbage
- 3 Tbsps grated Parmesan, plus more shaved for serving
- Dressing:
- 2 fresh garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup plain Greek yogurt
- finely grated lemon zest from 1 lemon
- 1 Tbsp Dijon mustard
- sea salt and freshly cracked black pepper, to taste about 1/4 teaspoon each
- hard boiled eggs, to serve
Instruction
- Rinse your broccoli and cabbage thoroughly under running water, then set in towels to drain the excess moisture.
- Bring a large pot of water to the boil. Once boiling, add in the entire broccoli head, holding it with the stem facing up, as shown in the pictures.
- Allow broccoli to boil for just 2-3 minutes (we want it bright green, and tender crisp), then immediately drain water and set broccoli on towels to dry and let it cool.
- Meanwhile, cut out and discard the core, then very thinly slice your cabbage into strips and set aside in a large bowl.
- I use a mandoline for this step, but a sharp knife works too!
- Sprinkle sliced cabbage with a tiny bit of sea salt, which helps it to soften a bit.
- Once the broccoli has cooled enough to handle, use a sharp chef's knife and carefully separate the florets making downward cuts from the stem. Slice the large florets into nice, bite-sized pieces as shown.
- Add your chopped broccoli into your bowl with the cabbage.
- In a small mixing bowl, add all dressing ingredients and whisk until well combined.
- Sprinkle parmesan cheese over the cabbage and broccoli then drizzle with your homemade Caesar dressing.
- Gently toss until everything is evenly coated with the dressing.
- Taste test, then season with sea salt and freshly cracked black pepper, if desired.
- Let your salad sit at room temperature, or the fridge for 10 minutes or so, before serving, so the flavors combine.
- Garnish salad with additional shaved Parmesan and serve with your perfectly cooked hard boiled eggs if desired.
