1 cup croutons, of choice — crushed into coarse pieces
For the Dressing:
Mix garlic in lemon juice, set aside. Place anchovies, egg, egg yolk, parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.
While the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated. Taste and add salt as needed. Chill in the refrigerator while grilling the cabbage.
For the Grilled Cabbage:
Slice cabbage head into 6 thin wedges, retaining part of the core with each wedge so the cabbage holds together better on the grill. Brush with oil and season with salt and pepper on both sides. Heat a grill on high to 400°F.
Place cabbage wedges on the hot grill and close the lid. Grill for 5 to 6 minutes on each side until charred in spots and outer leaves are softened with center still slightly firm. Remove from heat, drizzle with dressing and sprinkle with crushed croutons.
This recipe will make more dressing than is needed. Refrigerate any leftover dressing and use within one week.
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