Thursday, October 20, 2011

59/656 - Red cabbage salad

One of the things I absolutely love about this book is the number of simple recipes that take almost no time to prepare, but which occasionally provide me with flavour combinations I might not have discovered on my own.

This recipe took only a matter of minutes - the cabbage was saut├ęd with garlic and chopped anchovies, with a dash of red wine vinegar and pepper to finish. I used white anchovies which are fresh rather than cured, and have a milder flavour than the ones you generally see used on pizzas etc.

What I loved most about this salad was that the anchovy flavour was gently dispersed throughout, leaving no boring bits.

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