Cabbage Salad With Anchovy and Garlic Dressing

Makes | 4 to 6 servings

Ingredients

• 4 to 6 anchovy fillets
• 1 clove garlic, crushed in a garlic press
• 2 tbs. good-quality red-wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 6 cups chopped (1-inch pieces) Savoy, Napa or green cabbage
• 1/2 cup chopped fresh Italian parsley
• Parmesan cheese, optional

Directions

1. Mash the anchovies in the bottom of a salad bowl with garlic, vinegar, extra-virgin olive oil, and salt and black pepper to taste. Add the cabbage and parsley, and toss to coat evenly.
2. Top with a grating of fresh Parmesan cheese if desired. Serve immediately.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson