Fet-Fisk's Grilled Cabbage Caesar

• servings: 4 servings

Ingredients

DRESSING

1/2 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

1/4 tsp. Diamond Crystal or Morton kosher salt

¼ tsp. freshly ground pepper

8 oil-packed anchovy fillets

SALAD AND ASSEMBLY

1 medium head of cabbage (about

2 lb.)

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

Kosher salt

1/2 cup panko cup

1/4 cup finely grated Parmesan, plus more for serving

Freshly ground pepper

6 boquerones (marinated white anchovies)

Directions

DRESSING

Combine vegetable oil and olive oil in a measuring glass. Place egg yolk, garlic, lemon juice, vinegar, fish sauce, salt, and 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 I minute. Add anchovies 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.

SALAD AND ASSEMBLY

Prepare a grill for medium-high heat. Cut cabbage into 8 wedges, keeping core intact. Drizzle generously with olive oil and season with salt. Grill cobbage, cut side down, undisturbed, until charred underneath, 10-15 minutes. Turn over on other cut side and grill until tender, about five minutes. Transfer to a large plate or rimmed baking sheet and chill until cold, at least two hours.

Cook Panko and Tbs. olive oil and a medium nonstick skillet over medium heat, stirring often, until Panko is golden brown, 6 to 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 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 pepper. Pile dressed cabbage on platter, then scatter boquerones, 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.

Notes

One of the oldest dishes on the menu at Fet-Fisk, this grilled cabbage Caesar is so popular it's served year-round with little to no changes. The contrast of serving a grilled vegetable ice-cold

is thrilling, and the Caesar dressing is rich and thick enough to cling longingly

to each leaf of cabbage. At the restaurant, the breadcrumbs are made

from their rye focaccia; ordinary panko recreates the results at home.