Recipe Index

Ingredients

• 1/2 cup vegetable oil
• 2 Tbsp extra-virgin olive oil, plus more for the cabbage
• 1 large egg yolk
• 1 small garlic clove, grated
• 2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 2 tsp fish sauce
• 1/4 tsp kosher salt, plus more
• 1/4 tsp freshly ground black pepper, plus more
• 8 oil-packed anchovy fillets, finely chopped
• 1 medium head cabbage (about 2 lb), cut into 6 wedges through the core
• 1/2 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan, plus more for serving
• 6 boquerones (marinated white anchovies), for serving

Method

1. Whisk the egg yolk, garlic, lemon juice, vinegar, fish sauce, salt, pepper and chopped anchovies in a bowl. Whisk in the vegetable oil drop by drop, then in a thin stream, followed by the olive oil, until thick and emulsified. Chill until needed.
2. Toast the panko in a dry skillet over medium heat for 3 to 4 minutes until golden, then stir in the Parmesan and set aside.
3. Heat a grill or grill pan to medium-high. Brush the cabbage wedges with olive oil and season with salt and pepper.
4. Grill the wedges for 5 to 6 minutes per side until charred at the edges and tender-crisp in the centre.
5. Arrange the cabbage on a platter, spoon over plenty of dressing, scatter with the Parmesan panko and extra Parmesan, and finish with the boquerones.

Total: 1 hour (plus 2 hours for chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data