Chinese Cabbage Caesar Salad


4 slices bread
3 tbsp (45 mL) butter
2 garlic cloves
3 anchovy fillets or 1 tsp (5 mL) anchovy paste
1  lemon
1 tsp (5 mL) Dijon mustard
1/4 rsp (1 mL) each salt and freshly ground black pepper
1/3 cup (75 mL) olive oil
2 tbsp (30 mL) mayonnaise or 1 egg
1/2 cup (125 mL) freshly grated parmesan cheese
1  chinese cabbage
capers (optional)

For croutons, cut bread into 1/2 inch (1 cm) cubes. Heat butter in a frying pan over medium heat. Add bread, tossing to coat. Stir and turn until golden, 3-5 minutes. If the bread is browning too quickly, reduce heat. Turn onto paper towels.
For dressing, finely chop garlic and anchovies and place in a large bowl. If using a garlic press, push anchovies through the press as well. Squeeze in 2 tbsp juice from lemon. Add Dijon mustard, salt and pepper. Whisk to mix. Gradually whisk oil into mixture, pouring very slowly to emulsify. Whisk in mayonnaise or egg. Whisk in about half of the parmesan.
For salad, slice chinese cabbage into pieces and add to dressing. Sprinkle with capers if you wish, and remaining parmesan. Toss evenly to coat and scatter with croutons. Serve with lemon wedges for those who like a tangier dressing.