3 egg yolks
20g Dijon mustard
50g anchovies
20g chopped garlic cloves
50g roasted garlic
50g jarred tahini sauce
85g water
30g toasted cashews
12g chopped shallots
2g milled black pepper
40g red wine vinegar
45g lemon juice
12g Worcestershire sauce
8g salt
125g parmesan cheese grated
12g Tabasco sauce
275ml vegetable oil
100ml EV olive oil
1 Napa cabbage
1 Hispi cabbage
EV olive oil
Salt
1 small baguette
Olive oil
Salt
12 baguette croutons per portion
13g chopped toasted cashews
80g–100g Caesar dressing
15g parmesan for grating
3 spring onions finely sliced on the bias
1 tsp chopped chives
5 sliced pickled white anchovies
10g bought crispy shallots
Method
In a mini blender mix the mustard, cashews, salt, pepper, Tabasco, Worcestershire, anchovy, vinegar, lemon juice, both garlics, water and egg yolks.
Blend for 3–4 mins, then slowly pour all the oil onto the yolks blending well so that it emulsifies.
At the end add the parmesan, tahini and shallots.
Cut the Napa and Hispi cabbage down the centre, then cut each half into quarter wedges cutting down the full length.
Keep a quarter of each raw to be sliced in later.
Rub with EV oil and season well.
Char on a hot grill for around 10 mins, placing a weight on top to keep it flat on the heat.
Then grill the Hispi cabbage from raw in the same way.
Place into the fridge to cool, then slice into chunks.
Slice the baguette thinly and drizzle with olive oil.
Season with salt and bake at 180c for about 8 mins, rotating halfway through, until golden.
Mix all the grilled and thinly sliced raw cabbage leaves in the Caesar dressing making sure everything is well coated and seasoned.
Layer up the anchovies, cashews, sliced spring onions, chives and crispy croutons.
Finish with the crispy shallots and grate the parmesan over the top.
3 egg yolks
20g Dijon mustard
50g anchovies
20g chopped garlic cloves
50g roasted garlic
50g jarred tahini sauce
85g water
30g toasted cashews
12g chopped shallots
2g milled black pepper
40g red wine vinegar
45g lemon juice
12g Worcestershire sauce
8g salt
125g parmesan cheese grated
12g Tabasco sauce
275ml vegetable oil
100ml EV olive oil
1 Napa cabbage
1 Hispi cabbage
EV olive oil
Salt
1 small baguette
Olive oil
Salt
12 baguette croutons per portion
13g chopped toasted cashews
80g–100g Caesar dressing
15g parmesan for grating
3 spring onions finely sliced on the bias
1 tsp chopped chives
5 sliced pickled white anchovies
10g bought crispy shallots
Method
In a mini blender mix the mustard, cashews, salt, pepper, Tabasco, Worcestershire, anchovy, vinegar, lemon juice, both garlics, water and egg yolks.
Blend for 3–4 mins, then slowly pour all the oil onto the yolks blending well so that it emulsifies.
At the end add the parmesan, tahini and shallots.
Cut the Napa and Hispi cabbage down the centre, then cut each half into quarter wedges cutting down the full length.
Keep a quarter of each raw to be sliced in later.
Rub with EV oil and season well.
Char on a hot grill for around 10 mins, placing a weight on top to keep it flat on the heat.
Then grill the Hispi cabbage from raw in the same way.
Place into the fridge to cool, then slice into chunks.
Slice the baguette thinly and drizzle with olive oil.
Season with salt and bake at 180c for about 8 mins, rotating halfway through, until golden.
Mix all the grilled and thinly sliced raw cabbage leaves in the Caesar dressing making sure everything is well coated and seasoned.
Layer up the anchovies, cashews, sliced spring onions, chives and crispy croutons.
Finish with the crispy shallots and grate the parmesan over the top.
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