Napa Cabbage Caesar Salad

November 22, 2021

Cabbage is a wonderfully versatile vegetable that can bring crunch and freshness to a meal when summer’s leafy greens are harder to come by. This salad is a take on a classic caesar, with some crunchy winter vegetables and fresh herbs to give it brightness. Use good quality anchovies for the best results. 

Serves 2-4


½ head of napa cabbage, leaves washed and torn into small pieces 

1 watermelon radish, shaved 

2 small carrots, chopped into thin pieces

1 Tbsp. chopped parsley

1 Tbsp. chopped carrot tops 

2 scallions, chopped 

2-4 slices bread 

For the dressing

1 egg yolk 

1 clove garlic, minced 

2 tsp. Grainy mustard 

2 tsp. Lemon juice

1 tsp. Worcestershire sauce

4 anchovies, chopped

¼ cup freshly grated parmesan cheese

¼ cup olive oil 

1 ½  cups vegetable oil 



  1. Preheat the oven to 350°F. 
  2. Tear the bread into pieces, season with olive oil and salt, and bake on a sheet tray until golden brown, 10-15 minutes. 
  3. In a blender, mix 1 egg yolk, garlic, mustard, lemon juice, worcestershire sauce, and a large splash of water. 
  4. With the blender running, slowly stream in the two oils until you have a thick caesar dressing. Be careful to do this slowly at first in order to create a smooth emulsion. 
  5. Add water to the dressing if it is too thick, and season with salt. 
  6. Transfer the dressing into a bowl, and stir in the chopped anchovies and parmesan. 
  7. In a large bowl, combine the greens, herbs, toasted bread, and vegetables. Add a few heaping tablespoons of dressing, and mix with your hands until the leaves are evenly coated with dressing and taste to your liking. 
  8. Add salt to taste and a splash of lemon juice if needed.  

This recipe was created by Local Roots Recipe Contributor Sachi Nagase /

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