November Side Dish
A simple and tasty salad that combines the crunchiness of cabbage and fennel with the bold flavor of olives and tomatoes. After cleaning and cutting the vegetables, a fragrant sauce is prepared by melting anchovies in warm oil with garlic and a touch of vinegar. The dressing, poured still warm over the salad, perfectly binds the flavors and gives the dish a Mediterranean and inviting character.
Servings: 4 porzioni
Ingredients
- 2 nr. Fennel
- 300 gr. Cabbage
- 6 nr. Sun-Dried Tomatoes in Oil
- 2 nr. Anchovy Fillets
- 10 nr. Green Olives
- q.b. Garlic
- 6 cucchiai Extra Virgin Olive Oil
- 2 cucchiai White Wine Vinegar
Instructions
- Peel, wash, and dry the fennel and cabbage.
- Thinly slice the fennel and julienne the cabbage.
- Place the vegetables in a salad bowl, add the pitted olives sliced into rounds and the chopped tomatoes.
- In a small pan, heat 6 tablespoons of oil and lightly brown the chopped garlic, then add the anchovy fillets. Add 2 tablespoons of vinegar and let it evaporate.
- Pour the dressing over the salad and serve.