Broccoli Caesar

You've never met a better, brighter riff on the classic Caesar than this raw broccoli and Napa cabbage twist. Just remember that while the stems are tender and delicious, it's important to cut away the dried-out base and peel the tough skin of thicker ones.

2 fillets anchovy, oil-packed (optional)
1 clove garlic, thinly sliced
¼ cup lemon juice, freshly squeezed
2 tsp. Dijon mustard
kosher salt
1 large egg yolk or 2 Tbsp. mayonnaise
½ cup extra-virgin olive oil
3 Tbsp. Parmesan cheese, freshly grated
2 medium heads broccoli (about 1½ lb)
¼ head savoy or Napa cabbage

To Serve:
Parmesan cheese, shaved
lemon zest, finely grated
black pepper, freshly cracked

Using the side of a chef's knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

Makes 8 servings.

Make-Ahead: Dressing can be made 2 days ahead. Cover and chill.