If you don’t have the fixings for this super delicious salad, get to the farmer’s market, the grocery store or your backyard veggie garden and get the following ingredients pronto!


2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
¼ cup fresh lemon juice
2 tsp. Dijon mustard
Kosher salt
1 large egg yolk or 2 Tbsp. vegan mayonnaise
½ cup extra-virgin olive oil
3 Tbsp. grated Parmesan, plus more shaved for serving
2 medium heads of broccoli (about 1½ lb.)
¼ head of savoy or Napa cabbage
Finely grated lemon zest (for serving)
Freshly cracked black pepper


Use the edge of a chef’s knife to mash the anchovies (if using) and garlic on a cutting board until a smooth paste.
Transfer paste to a large bowl and whisk in lemon juice, mustard and dash of salt.
Add egg yolk or vegan mayonnaise and whisk until smooth
Gradually add oil whisking until emulsified
Whisk in 3 Tbs of grated Parmesan.  Set aside
Trim woody ends of broccoli, saving as much of the stem as possible
Peel any stems to expose the tender inner core
Cut off florets and break into bite size pieces
Slice florets crosswise and add to bowl
Thinly slice 2 cups of cabbage crosswise and add to bowl
Pour dressing over the ingredients in the bowl. Toss until broccoli and cabbage are evenly coated. Let set 10 minutes
Top salad with a few shaved Parmesan, a few twists of black pepper and some lemon zest


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