2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
1/4 cup fresh lemon juice
2 tsp Dijon mustard
Kosher salt
1 large egg yolk
1/2 cup Patricia & Paul Milanese Gremolata Infused
Olive Oil
3 Tbsp grated Parmesan, plus more shaved for serving
2 medium heads of broccoli
1/4 head of savoy or Napa cabbage
Finely grated lemon zest (for serving)
Freshly cracked black pepper
Using the side of a chef’s knife, mash anchovies, if using,
and garlic on a cutting board until a smooth paste forms.
Transfer paste to a large bowl and whisk in lemon juice,
mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and
whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated
Trim woody ends from broccoli stems, preserving as much
stem as possible. Peel any thick stems to expose tender inner
cores. Cut off florets as close to the dark green flowers as
possible and break into bite-size pieces. Add to bowl with
dressing. Starting at the floret ends of the stems, slice very
thinly crosswise and add to bowl. Thinly slice cabbage
crosswise (you should have about 2 cups) and add to bowl
with broccoli. Toss until broccoli and cabbage are combined
and evenly coated with dressing; season with salt. Let sit 10
Top salad with shaved Parmesan, some lemon zest, and a few
healthy grinds of pepper.
Do Ahead
Dressing can be made 2 days ahead. Cover and chill.

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