1) Using the side of a chef's knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add mayonnaise and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 tbl. grated Parmesan.
2) Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
3) Top salad with shaved Parmesan, and a few healthy grinds of black pepper.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 46 (67%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2.7mg||1 %|
|Sodium 125.4mg||4 %|
|Potassium 182.4mg||5 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 3.6g|
|Protein 2.1g||3 %|
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Calories per serving: 69
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