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Cabbage Salad This is an unusual and highly flavored coleslaw. It can be made with white or red cabbage or, as we have done, with both, seasoned separately and then combined. This cabbage salad can also be made with iceberg lettuce or any other crunchy, slightly tough salad green such as escarole or curly endive (chicory). The advantage of cabbage is that it does not wilt as fast as lettuce, so it can be prepared an hour or so ahead. 9 cups shredded red or white cabbage (approximately one small head), or half red and half white 4 or 5 cloves garlic, peeled, crushed, and chopped very fine (1 tablespoon) 1 two-ounce can anchovy fillets 1 tablespoon wine vinegar 1/2 cup olive oil or vegetable oil 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt Cut the cabbage in half and remove the core. Cut across with a long knife into -inch slices. (In a professional kitchen, the electric ham slicer is used to shred the cabbage.) Crush and chop the garlic and anchovy fillets into a puree. Stir the puree into the vinegar, oil, pepper, and salt. Do not make the sauce in a food processor, because it will thicken too much, like a mayonnaise, and will cling to the cabbage, "dirtying" it. You want a transparent dressing, the consistency of a vinaigrette, that makes the cabbage glossy and enhances the color and shape of the salad. Mix the sauce with the cabbage. If you use both red and white cabbage, mix them with the dressing in separate bowls. Place the red cabbage in a pretty glass or crystal bowl, and make a well in the center to form a nest. Mound the white cabbage in the center. Decorate all around with little sprigs of parsley, and in the center place a rose made of a strip of tomato skin rolled into a scroll. 6 SERVINGS Return to Top |
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