Fet-Fisk’s Grilled Cabbage Caesar

Ingredients

For 4 servings

• •0.5 tasse vegetable oil
• •2 c. à soupe extra-virgin olive oil
• •1 large egg yolk
• •1 small garlic clove
• •2 c. à soupe fresh lemon juice
• •1 c. à soupe red wine vinegar
• •2 c. à café fish sauce
• •0.25 c. à café Diamond Crystal or Morton kosher salt
• •0.25 c. à café freshly ground pepper
• •8 oil-packed anchovy fillets
• •1 medium head of cabbage (about 2 lb.)
• •2 c. à soupe extra-virgin olive oil, plus more for drizzling
• •Kosher salt
• •0.5 tasse panko
• •0.25 tasse finely grated Parmesan, plus more for serving
• •Freshly ground pepper
• •6 boquerones (marinated white anchovies)

Method

1. 1.Dressing
2. 2.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.
3. 3.Salad and Assembly
4. 4.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.
5. 5.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.
6. 6.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.
7. 7.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.