| Salad Ingredients: |
| 1 medium head | Kale, washed and cut into 2" pieces |
| 1 small head | Cabbage, chopped into 1" pieces |
| 2 large | Apples, chopped into 1/2" pieces |
| ¼ cup | Finely grated pecorino cheese |
| Dressing Ingredients: |
| 5 - 6 cloves | Garlic |
| 1 tablespoon | Capers, drained |
| 1 tablespoon | Anchovy filets packed in oil, rinsed and squeezed of excess oil |
| 1 slightly heaping tablespoon | Dijon mustard |
| 2 tablespoons + 2 teaspoons | Fresh lemon juice |
| ½ cup | Neutral vegetable oil (safflower, canola, grapeseed, or light olive oil) |
| ¼ cup | Clif Family Kitchen Extra Virgin Olive Oil |
| 2 - 3 dashes | Asian fish sauce |
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Mash the garlic, capers and anchovies together, either in a mortar with a pestle or on a cutting board with a chefs’ knife. Transfer to a bowl if not using a mortar.
Add the mustard and lemon juice, stir to mix well.
Measure the two oils into a cup measure with a pouring spout. Slowly pour a thin stream of oil into the dressing ingredients as you stir vigorously with the pestle or whisk to create an emulsion.
Once emulsified, add a few dashes of fish sauce and whisk until incorporated, taste for seasoning.
To assemble the salad, mix the kale, cabbage, and apples. Liberally dress with garlic-anchovy vinaigrette coating all ingredients evenly and sprinkle with pecorino.
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