Napa Cabbage replaces lettuce in my book

Ok so it was necessary since suddenly all lettuces and kale don’t agree with me. I happened all of a sudden with no warning. Since salad greens have always been a basic plant source for me, I had to do something fast to serve as the delivery system for all other vegetables like tomatoes, peppers, and even chicken and croutons.

Enter Napa Cabbage. Not a big cabbage fan…ever…SO I was shocked to learn that is was quite tasty, especially when mixed with Caesar Dressing. I picked up some Napa Cabbage while visiting my youngest son in Nashville and the rest is history. It will be on my list whenever I do my weekly shopping from now on.

Here’s what I did: I washed and cut up an entire head of Napa Cabbage-cutting in three lengths, then crosswise into edible chucks. I topped it with onions, homemade croutons and my favorite Caesar dressing: I only used 1/4 of the head for first meal but would use the entire head if I had company coming.

For the dressing (two generous servings), I used 1/2 cup Kewpie Mayo {I buy at the Asian Market}; 2 tsp Worcestershire sauce (someday I will graduate to real anchovies, but not yet) thank you). I was surprised to learn that my Lea & Perrin already contains real anchovies and for now that was good enough for me. To the dressing I also added two chopped garlic cloves, 1/4 cup Parmesan cheese grated, 1/2 of juice from half a lemon. Oh, and salt and pepper. I threw some shaved Parm on the top. Voila, Salad again!

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