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Page 10 · column 6 of 6 · from the scan, no model involved
Caesar slaw 172 head green cabbage, core removed, thinly shredded 1/2 head purple cabbage, core removed, thinly shredded 1/2 head Savoy cabbage, core removed, thinly shredded 1 medium carrot, peeled and grated 1 egg yolk, room temperature 1 tsp. Dijon mustard 3 T. fresh lemon juice (more to taste) 1/2 cup com oil 1/4 cup olive oil 1 large clove garlic, minced 2 to 4 oil-packed anchovy filets, drained and finely chopped 1 tsp. Worcestershire sauce Dash hot pepper sauce Coarsely ground black pepper to taste 1/4 cup freshly grated Parmesan cheese Combine cabbages and carrot in bowl. Place egg yolk, mustard and lemon juice in blender or food processor. Whiz until smooth. With motor running slow, drizzle in com and olive oil until mixture is emulsified.'^ Add garlic, anchovies, Worcestershire and hot pepper sauce and blend until thoroughly mixed. Pour over cabbage mixture and toss until well coated. Season with plenty of black pepper. Sprinkle Parmesan on top. Chill before serving. Makes 4-6 servings.
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