Lemony Broccoli-Red Cabbage Salad

2 garlic cloves, minced

¼ c fresh lemon juice

2 tsp Dijon mustard

½ tsp Kosher salt

1 large organic, pasture egg yolk

½ c extra-virgin olive oil

3 TBSP grated Parmesan

2 medium heads broccoli (1½ lbs.)

¼ head red cabbage

1. Combine garlic, lemon juice, mustard, salt and yolk in a large bowl and whisk until smooth. Gradually whisk in oil. Stir in Parmesan.

2. Cut off tough ends of broccoli and peel stems. Cut stems and florets into 1-inch pieces. Add broccoli to dressing in bowl. Slice cabbage thinly (about 2 cups worth) and add to bowl. Toss until veggies are well coated, season with salt and let sit at least 10 minutes, or refrigerate until ready to serve.

 3. To serve, top with a bit more Parmesan and freshly cracked black pepper.