This posting is a variation on a signature dish from Fet-Fisk restaurant in Pittsburgh, as reported in Bon Appéetit.  It takes at least 3 hours of elapsed time, mostly chilling the grilled cabbage.  It will make 4 servings.  Amanda, Carol, and I enjoyed it last night with a tarte flambé.  The dressing is worth making separately for other salads.

For the Cabbage

1 medium head of cabbage (about 2 lbs.)

Extra virgin olive oil

Kosher salt

For the dressing

½ cup vegetable oil

2 Tbs. extra virgin olive oil

1 large egg yolk

1 small garlic clove, finely chopped

2 Tbs. fresh lemon juice

1 Tbs. red wine vinegar

¼ tsp. freshly ground black pepper

8 anchovy filets (about 2/3 of a 2 oz. can.  Use the rest for the salad)

For the Salad

Grilled cabbage from above

Dressing from above

1 cup croutons

4 anchovy filets, cut into ½ inch pieces (the rest of the 2 oz. can)

½ cup freshly grated Parmesan

Freshly ground black pepper

Preheat a grill to medium-high heat.  Cut the cabbage in half lengthwise, and then cut each half lengthwise into quarters to make 8 pieces.  Try to have a good bit of the core in each piece.  Sprinkle with olive oil and kosher salt.  Grill 10-15 minutes on one cut side, and then 5 minutes on the other cut side.  Use a large pancake flipper to turn the cabbage.  Allow the cooked cabbage to cool.  Throw away the core and the totally charred outer leaves and keep the roasted inner leaves which have grill marks on the edges.  Cut the leaves into thirds.  Chill for at least 2 hours.

To make the dressing, start by put the two oils in a cup.  In a tall and relatetively narrow container, put the egg yolk, garlic, lemon juice, vinegar, and black pepper.  Mix with an immersion blender.  With the blender running, add the oils in a slow stream to make an emulsion.  Add the anchovies and blend them into the dressin.

Right before serving, put the chilled grilled cabbage in a bowl with the croutons, anchovy filets, Parmesan, and the dressing.  Season with fresh pepper.  Mix and serve while well chilled.