Ingredients
- 1 firm Savoy cabbage, very finely shredded
- 6 anchovy fillets in oil
- 4 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 thick slices of day old bread, rubbed with garlic clove, cut or torn into cubes
- 20g butter
- Black pepper to taste
Cabbage Salad
Method
- Fry the bread cubes in the hot butter with a dash of oil, until crisp, drain
- Grind the anchovies to a paste with the olive oil and vinegar
- Mix the cabbage with the anchovy sauce, season with pepper and serve with the croutons
