Savoy cabbage salad

Savoy cabbage salad

Insalata di cavolo verza

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I have long and fond memories of this salad. After the war, when I was in my mid-teens, my schoolmates and I were often very hungry in the afternoon. An impromptu afternoon snack of cabbage ‘borrowed’ from the local farmer, olive oil, vinegar and bread was easily organised!

Ingredients

Quantity Ingredient
1 savoy cabbage
4 large slices good country bread
1 garlic clove, peeled

Dressing

Quantity Ingredient
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 anchovy fillets in oil, drained and very finely chopped
salt
pepper

Method

  1. Remove the outer leaves of the cabbage until you are left with just the white centre. Slice this very thinly. Place the cabbage in a salad bowl.
  2. Rub the slices of bread with the garlic clove.
  3. For the dressing, combine the oil, vinegar, anchovies, a little salt and a lot of pepper in a small bowl and mix well. Pour into the bowl with the cabbage and toss. Eat with the garlic bread.

Leftovers

  • You will have quite a few outer leaves of cabbage leftover in this dish. Use them shredded in soups, like minestrone, or in a quick form of sauerkraut. Fry them with a little onion, some vinegar, juniper berries, salt and pepper, for a perfect accompaniment to boiled meats, sausages, chicken or roast pork.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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