2Place the egg, vinegar, and capers into the bowl of a food processor fitted with an S-blade, and blend at high speed until smooth.
3Chef's Tip: This recipe does call for using uncooked egg, so make sure you know that your eggs are fresh.
I work with uncooked eggs all the time, and have not yet had any problems, but that's because I'm careful when dealing with raw products, and you should too.
4Slowly pour in the oil (still running at high speed), until the ingredients emulsify.
5Chef’s Note: What is an emulsification? To emulsify means combining two liquids together which normally don't mix easily. The ingredients are usually oil or a fat like olive oil or egg yolks, and another liquid like water or broth. Acidic liquids like lemon juice (in our case vinegar) help the process by changing the pH of the mixture. The liquids are combined very slowly, usually drop by drop, while mixing vigorously, which suspends drops of liquid throughout each other. Bearnaise, hollandaise, and mayonnaise are examples of emulsified foods.
7Chef’s Note: I don’t usually mix the dressing with the cabbage; instead I place the cabbage on a plate and drizzle the dressing on top.
8Slice the half cabbage into 1/4 inch sections, and place on a serving plate.
9Spoon a generous portion of the dressing on top.
10Sprinkle with a bit of salt and pepper. Add the onions, parsley, and radishes over the top in a decorative way (we eat first with our eyes). Makes an excellent side dish. Enjoy.