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.
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
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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