Fet-Fisk’s Grilled Cabbage Caesar

• servings: 4 servings

Ingredients

½ cup vegetable oil

2 Tbsp. extra-virgin olive oil

1 large egg yolk

1 small garlic clove

2 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

2 tsp. fish sauce

¼ tsp. Diamond Crystal or Morton kosher salt

¼ tsp. freshly ground pepper

8 oil-packed anchovy fillets

1 medium head of cabbage (about 2 lb.)

2 Tbsp. extra-virgin olive oil, plus more for drizzling

Kosher salt

½ cup panko

¼ cup finely grated Parmesan, plus more for serving

Freshly ground pepper

6 boquerones (marinated white anchovies)

Directions

Combine ½ cup vegetable oil and 2 Tbsp. extra-virgin olive oil in a measuring glass. Place 1 large egg yolk, 1 small garlic clove, 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, 2 tsp. fish sauce, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper in a tall glass or jar. Using an immersion blender, blend until smooth and frothy, about 30 seconds. With the motor running, gradually pour in oil mixture in a thin, steady stream; blend until dressing is thick and emulsified, about 1 minute. Add 8 oil-packed anchovy fillets and blend until incorporated, about 45 seconds. If dressing is very thick, add up to 2 tsp. water to loosen. (Alternatively, you can use a regular blender to make the dressing if needed.) Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Prepare a grill for medium-high heat. Cut 1 medium head of cabbage (about 2 lb.) into 8 wedges, keeping core intact. Drizzle generously with extra-virgin olive oil and season with kosher salt. Grill cabbage, cut side down, undisturbed, until charred underneath, 10–15 minutes. Turn over on other cut side and grill until tender, about 5 minutes. Transfer to a large plate or rimmed baking sheet and chill until cold, at least 2 hours.

Cook ½ cup panko and 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium heat, stirring often, until panko is golden brown, 6–9 minutes. Transfer to a small bowl and let cool.

Remove cores and charred outer leaves from cabbage. (Once the outer leaves are removed, there will be only a thin edge of char left on each leaf—just enough to add visual interest and some deep caramelized flavor to the final dish.) Separate remaining tender leaves and transfer to a large bowl. Add half of reserved breadcrumbs and ¼ cup finely grated Parmesan.

Brush 2 Tbsp. dressing over a platter to coat. Drizzle remaining dressing over cabbage mixture in bowl and toss to combine and coat leaves evenly; season with salt and freshly ground pepper. Pile dressed cabbage on platter, then scatter 6 boquerones (marinated white anchovies), more Parmesan, and remaining breadcrumbs over. Season salad with more pepper. Do Ahead: Cabbage can be grilled 1 day ahead. Wrap tightly and keep chilled.