Cocktail tomato salad with white cabbage, radish, and anchovy dressing
These are the ingredients you need
8 cocktail tomatoes, halved - ¼ white cabbage (± 300 gr), shredded or julienned - 8 radishes, thinly sliced - small bunch of flat-leaf parsley, leaves chopped - 40 gr salted anchovy fillets - 1 clove of garlic - 10 tbsp extra virgin olive oil - 4 tbsp white wine vinegar - pepper
Preparation
Cut 2 anchovy fillets length-wise. Marinate in a tbsp. of olive oil together with some parsley. These will serve as garnish. Mix the rest of the anchovies, olive oil, and white wine vinegar together in a small bowl. Blend using a mixer until you have a smooth dressing.
Mix the shredded white cabbage with the radish, parsley, and dressing together in a large bowl. Once this is mixed well, add the tomato halves and toss a couple of times. Plate up the salad and garnish with the marinated anchovies.
Serving suggestion: Serve this salad with a slice of toast.
Recipe by Restaurant Rossio
www.rossio.nl