Today is my first salad post. The salad is a very simple one - Shredded Savoy Cabbage Salad. One thing that is a little different about this salad is the way you infuse a subtle garlic scent to the salad. You take a couple of crusts of bread, and rub crushed garlic on them. You then place that bread in a bowl along with shredded Savoy cabbage, and let it sit for about 1 hour. Then, you remove the bread, and toss the cabbage with olive oil, salt, pepper, and a little red wine vinegar. That's it! If you like cabbage, and want a simple healthy salad, this one's for you.
Comments (4)
You know, Cindy, as look at your beautiful photo, I think about some of the overly elaborate salads we are served in our celebrated restaurants. If I sat down at Tony's, LoRusso's, Trattori Marcella, or Charlie Gitto's, here in St. Louis and they offered me this beautiful dish, I'd be sincerely impressed. Impressed that they had the self-confidence to just rely on one perfect ingredient to "represent".
Posted by Deborah | March 17, 2011 8:21 AM
Posted on March 17, 2011 08:21
After decades of avoiding coleslaw, I gave it a try again using a simple recipe with very few ingredients. It is wonderful with any dish where you wish to avoid a heavy starch course. As soon as I can find Savoy cabbage again, I'll try this one.
Posted by Joseph Chiaravalloti | March 17, 2011 2:42 PM
Posted on March 17, 2011 14:42
This looks great - yet again we're reminded that a few simple ingredients of the finest quality can yield stunning results. Well done!
Posted by Jerry | March 19, 2011 7:18 AM
Posted on March 19, 2011 07:18
I'm so glad I saw this post after St. Patty's Day. We didn't have Savoy cabbage on hand, unfortunately, so we made due with the leftover cabbage from our St. Pat's meal. It was great. Just the simple addition of a few ingredients make such a nice, mild salad. I even heard a "this doesn't even taste like raw cabbage!"
Posted by Erin | March 22, 2011 12:23 PM
Posted on March 22, 2011 12:23