Savory Cabbage and Shallot Salad with Anchovies

Cabbage and Shallot Salad

Category: Salads
Servings: 4

Ingredients:

Instructions:

1. Prepare the Shallots
   Start by peeling the shallots, then heat some water with a pinch of coarse salt in a pan. Once the water is warm, add the shallots and let them heat slightly.

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2. Slice the Shallots
   After the shallots have cooled a bit, slice them into wedges. This will allow them to blend well into the salad.

3. Rinse the Anchovies
   Take the salted anchovies and rinse them under cold running water to remove excess salt.

4. Prepare the Cabbage
   If you’re using savoy cabbage, cut it in half and remove the tough central core. If you prefer, you can also use regular cabbage. Once the core is removed, slice the cabbage thinly into strips. This will give your salad the perfect texture.

5. Combine and Season
   Place the sliced cabbage into a large bowl. Add a pinch of fine salt (you can skip this if you prefer a milder flavor, as the anchovies will add saltiness), along with some freshly ground black pepper to taste. Toss in the shallot wedges.

6. Finish the Salad
   Gently add the anchovies to the bowl, and drizzle the extra virgin olive oil over the mixture. Add the red wine vinegar for an extra layer of flavor. Toss everything together carefully to ensure all the ingredients are well combined.

7. Serve
   Your cabbage and shallot salad is now ready to be served. It’s a fresh, tangy dish that pairs beautifully with grilled meats or as a light side salad.

Enjoy the perfect balance of crisp cabbage, delicate shallots, and the savory depth of anchovies, all brought together with a simple yet flavorful dressing of olive oil and vinegar.