Tom Hopkins
Red Cabbage Salad with Garlic and Anchovies
Anchoyade, a mixture of anchovies, garlic, and olive oil, has a delicious, flavor and is often served with crudité in the South of France. It makes an excellent salad when paired with red cabbage. This cabbage can be made 3 to 4 hours ahead and refrigerated until serving time.
Serves 4
Ingredients
- 3 large garlic cloves, finely chopped
- 1 (2-ounce) can anchovy fillets packed in oil, finely chopped, oil reserved
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
- 1½ teaspoons red wine vinegar
- 4 to 5 cups shredded red cabbage
- 1 tablespoon black poppy seeds
- Fine sea salt to taste
- Fresh flat-leaf parsley leaves, for garnish
Method
- In a large bowl, combine the garlic, anchovies, the oil from the anchovies, pepper, olive oil and vinegar and stir well. Add the shredded cabbage and poppy seeds and toss well together. Allow to sit at room temperature for one hour or cover with plastic wrap and refrigerate for 2 hours or more. The cabbage will soften as it sits in the dressing. Bring to room temperature for serving.
- At serving time, taste and adjust the seasoning. Garnish with parsley leaves.
Recipe Source
Jacques Pépin Cooking My Way
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