Yield:6 to 8 servings

• 1 small baguette or chunk of sourdough bread (about 8 ounces), preferably day-old, torn or cut into bite-size pieces (about 4 cups)

• ½ cup extra-virgin olive oil, divided

• ½ cup grated Parmesan, divided, more for garnish 

• Salt and pepper

• 2 tablespoons fresh lemon juice, more to taste

• 4 anchovy fillets (or 1 teaspoon drained capers)

• 1 fat garlic clove, finely grated or minced

• 1 teaspoon Dijon mustard

• ½ teaspoon Worcestershire sauce 

• ¼ cup mayonnaise

• 8 cups shredded cabbage or coleslaw mix (24 ounces)

1. Step 1

   Make the croutons: Heat oven to 400 degrees. On a rimmed sheet pan, toss bread pieces with 3 tablespoons olive oil and 3 tablespoons cheese to coat evenly. Spread in an even layer, sprinkle lightly with salt and bake until crunchy and evenly browned, 10 to 15 minutes, tossing halfway through. Taste a crouton and add more salt if needed. Use a spatula to scrape up any crunchy cheese stuck to the pan and stir into the warm croutons. Let croutons cool on the baking pan.

2. Step 2

   Meanwhile, make the dressing: In a blender or using an immersion blender, combine the lemon juice, anchovies, garlic, mustard, Worcestershire sauce and a pinch each salt and pepper, and pulse a few times to break up the anchovies.

3. Step 3

   Add the mayonnaise and the remaining 5 tablespoons olive oil, and blend until smooth. Taste and add more lemon juice, salt and pepper as needed.

4. Step 4

   In a large bowl, combine the cabbage, croutons, remaining 5 tablespoons cheese and enough of the dressing to coat the cabbage. Toss well, adding more dressing as needed. Top with more cheese and pepper, and serve.