Ingredients
For the salad:
- 2 medium heads of broccoli (about 750 g)
- 1/4 head Napa Chinese cabbage, thinly sliced (200-250g or 4-5 handfuls )
For the Caesar dressing:
- 25 g finely grated Parmesan (1/4 cup, plus more to garnish)
- 100 ml extra-virgin olive oil (about 7 tablespoons)
- 4 tablespoons mayonnaise
- Juice of 1 1/2 lemons (about 6 tablespoons)
- 2 tablespoons red wine vinegar
- 2 small garlic cloves, minced
- 5 anchovy fillets, finely chopped and mashed with a fork
- 1/4 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Prepare the broccoli: Trim off the thick main stalk and cut the broccoli into bite-sized florets, keeping as much of the tender stem as possible. Halve any large florets.
- Blanch the broccoli: Bring a large pot of salted water to the boil. Add the broccoli and blanch for 2 minutes, until bright green and just tender. Immediately drain and rinse under cold water to stop the cooking process. Drain well and pat dry with kitchen paper.
- Assemble the salad: Transfer the broccoli to a large shallow serving bowl and add the sliced Chinese cabbage.
- Make the Caesar dressing: Combine the Parmesan, olive oil, mayonnaise, lemon juice, red wine vinegar, garlic and anchovies in a blender or tall jug. Blend until smooth and fully emulsified; if using an immersion blender, start blending at the bottom and slowly lift allowing the ingredients to emulsify and blend together. Taste and adjust with salt and pepper, adding a little more lemon juice or Parmesan if needed.Alternative method: Add all ingredients to a jar with a tight-fitting lid and shake vigorously until creamy.
- Dress and serve: Pour the dressing over the broccoli and cabbage. Toss thoroughly until everything is evenly coated. Finish with extra grated Parmesan and a final grind of black pepper. Serve and enjoy!
Nutrition
Notes
- Napa cabbage can also be replaced with shredded savoy caabage or Tuscan kale.