This refreshing salad needs to pickle in a vinegar solution for 24 hours before you add the dressing. The end result is tangy with a rich mouthfeel. It has a very Mediterranean flavor.
It should come as no surprise then that the recipe is from Clifford A. Wright’s wonderful collection “Little Foods of the Mediterranean,” which is sadly out of print though used copies can be found on the Internet.
Wright offers a short history of the salad: “This Catalan recipe, called amanida de col llombarda amb seitons, literally means ‘salad of Lombardy cabbage with anchovies.’ Lombardy cabbage refers to red cabbage. I’ve adapted this recipe from Marimar Torres’ ‘The Catalan Country Kitchen,’ published in 1992. It is best served at room temperature.”
In my haste to get a number of dishes out for a recent party, I forgot the parsley. It didn’t seem to be needed. Leftovers also keep well, though you should bring it up to room temperature after removing it from the refrigerator.
Red Cabbage Salad with Anchovies
1 pound red cabbage, cored and finely shredded
3 tablespoons fine sherry wine vinegar
1 teaspoon salt
2 cups water
6 salted anchovy fillets, rinsed
1/4 cup extra-virgin olive oil
3 tablespoons finely chopped freshly parsley leaves
Freshly ground black pepper, to taste
In a large saucepan, combine the cabbage, vinegar, salt and water. Bring to a boil, reduce the heat to medium-low and cook, covered, until a lavender color, about 15 minutes. Let stand, covered, at room temperature for 24 hours.
Place the anchovies and olive oil in a small food processor or blender and process until smooth. Drain the cabbage and squeeze out the excess moisture. In a large mixing bowl, toss the cabbage with the anchovy mixture and parsley. Correct the seasonings and toss again with black pepper. Serve at room temperature.
Makes 6 servings.
From “Little Foods of the Mediterranean” by Clifford A. Wright