Ingredients
The following ingredients have 14 Servings
- 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
- ½ cup avocado oil or organic canola oil
- ¼ cup olive oil
- 10 cups chopped Napa cabbage
- 2 cups croutons, homemade or purchased (5 oz)
- ¾ cup shredded Parmesan cheese
- ¼ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Lemon wedges and additional Parmesan cheese for serving
Instruction
- 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.
