Spring cabbage is a variety of cabbage planted in autumn and harvested in spring. The heads tend to be smaller and less dense than regular cabbage, but the cold temperatures of winter make the cabbage very sweet.
The leaves in the center of the head tend to be the most tender, so I like to cut the head in half and remove the tough stem at the core by cutting it out in a "v" shape with a knife. Then you can pull the young tender leaves from the center while saving the tougher outer leaves for something else (such as gyoza or okonomiyaki).
The dressing is a simple vinaigrette made with olive oil and apple cider vinegar, but by adding a touch of honey, it brings out the sweetness of the cabbage, which makes for a delightful contrast to the salty anchovies and umami-rich Pecorino Romano.
I just shredded the anchovy filets by hand, but they're pretty salty, and it would work better if they were sliced into thin slivers with a knife.
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