Grilled Kale Caesar Salad

Ingredients:

• 4 cloves of garlic
• 0.5 cup finely grated Parmesan (about 60 g) + shaved Parmesan for serving
• 1/4 cup + 3 tablespoons olive oil + extra for greasing grill grates
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp anchovy paste (optional)
• 1 teaspoon white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 medium head of red cabbage (about 800 g)
• 100 g sourdough bread with crust, cut into 2 cm thick slices.

Preparation:

1. Heat the gil to medium-high heat.
2. In a blender, combine the garlic, Parmesan, 1/4 cup olive oil, lemon juice, mayonnaise, Dijon mustard, anchovy paste (if using), white wine vinegar, Worcestershire sauce, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper. Blend on high speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed. Taste and adjust the seasoning with salt and pepper, if needed. Transfer the Caesar dressing to a small bowl, cover with plastic wrap, and refrigerate until ready to serve. Can be stored for up to 1 day.
3. Slice the cabbage through the core into 8 long wedges (each wedge should be 4-5 cm thick). Make sure the leaves are sealed at the core to prevent them from falling apart during frying. Brush the cabbage wedges and sliced ​​bread with the remaining 3 tablespoons of olive oil and sprinkle with a pinch of salt and black pepper.
4. Lightly brush the hot grill grate with olive oil. Place the cabbage on the grill and cook, covered, until the underside is nicely browned, about 5 minutes. Flip the cabbage and continue cooking, covered, until crisp-tender and well-marked, another 5 minutes. Transfer to a serving platter. Place the bread on the grill and cook, uncovered, until golden brown, 1 to 2 minutes per side.
5. Tear or cut the bread into 2-cm cubes, then sprinkle them over the cabbage. Drizzle with Caesar dressing, sprinkle with shaved Parmesan cheese and black pepper. Serve with the remaining dressing on the side.