Thursday, September 8, 2011

middlebrow coleslaw

you need:
-1 head of savoy cabbage
-anchovy filets
-olive oil
-balsamic vinegar
-garlic or shallots
-black pepper
-nonpareil capers
-dijon mustard

(This is essentially the Joy of Cooking 1997 recipe, except that theirs is open format and gives you options; I am just describing the option I took)

1. remove outer leaves, shred the cabbage, soak in ice water for an hour
2. make a vinaigrette with two cloves of garlic, 2-3 anchovy filets, a tablespoon of mustard, 1/3c each olive oil and vinegar, salt and black pepper to taste, and 2T capers.
3. fry two strips of bacon to crispness and chop them finely.
4. drain the cabbage (you may let it sit over a bowl draining in the fridge to keep it cold)
5. put the cabbage in a bowl, pour in the vinaigrette and bacon and mix together.


  1. What brand of anchovy do you suggest, Jesse? I love this kind of recipe that makes a salad into a filling meal. And Aug has the same edition of Joy of Cooking that you do!(which we have access to, now) So thanks for mentioning that.

  2. I prefer to buy salted flat anchovy filets that are tinned and packed in oil, from Morocco. The italian kind are better but much more expensive. I have read somewhere that anchovies packed in water should be avoided categorically.