Ingredients
- ½ Cabbage
- 90g bread for croutons
- 90g Bacon lardons
- 1 garlic clove
- 2 anchovies in oil
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
Salad
- ½ Cabbage
- 90g bread for croutons
- 90g Bacon lardons
Dressing
- 1 garlic clove
- 2 anchovies in oil
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
Parmesan for topping
Cut your cabbage half into 4 wedges, keeping the stalk intact so your wedges hold together.
Add to a baking tray with a drizzle of oil, pepper and 100ml water. Roast in the oven at 200°C/400°F/gas 6 for 15 minutes, flip and cook for 10 minutes.
Cut up a loaf of stale bread into chunks to make you croutons. Oil and season the chunks and place under a hot grill for 5-7 minutes, giving them an occasional toss so they evenly brown.
In a blender (or pestle and mortar), add garlic, anchovies, vinegar, and blitz into a fine paste. Spoon in your mayonnaise and stir until fully combined. Let the dressing down to a desirable consistency with water.
Add your bacon lardons to a pan with 60ml water. Keep them on a medium-high heat and allow the water to evaporate. Whilst doing so, it will help render out the fat of the lardons. Keep cooking until golden and crisp, about 8-10 minutes.
Assemble your salad starting with the roasted cabbage. Drizzle over your sauce and pile on your lardons and croutons. Tag Dah!