|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|
|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|
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.