Caesar salad recipes are a dime a dozen but I crave this one because it’s lighter and crunchier than your standard Caesar. Plus, it’s perfect for the winter when there’s not much in season save cruciferous vegetables.
2 oil-packed anchovy fillets (optional)
1 garlic clove, sliced
1/4 cup lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons mayonnaise
1/3 cup extra-virgin olive oil
3 tablespoons grated Parmesan, plus more for serving
1 head of broccoli (about 1 pound)
1/4 head of cabbage, thinly sliced (optional)
Finely grated lemon zest, for serving
Black pepper, for serving
1. Using the side of a heavy knife, mash anchovies and garlic on a cutting board until a paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and salt to taste. Add mayonnaise and whisk until smooth. Gradually add oil, whisking until emulsified. Stir in grated Parmesan.
2. Trim woody ends from broccoli stems, preserving the stem. Peel thick stems to expose tender inner cores and thinly slice. Cut off florets and break into bite-size pieces. Add to bowl with dressing. Add cabbage, if using, to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing. Let sit at least 10 minutes.
3. Top salad with more Parmesan, some lemon zest, and pepper.