Cabbage Salad With Anchovy and Garlic Dressing

This salad subs cabbage for Romaine, creating a nice twist on the classic Caesar. Any variety of kale would also work well. For a heartier salad, try adding cannellini beans or chickpeas.

Cabbage salad with anchovies and sauce

Makes four to six servings


  • 4 to 6 anchovy fillets
  • 1 clove garlic, crushed in a garlic press
  • 2 tbs. good-quality red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 6 cups chopped (1-inch pieces) Savoy, Napa or green cabbage
  • 1/2 cup chopped fresh Italian parsley
  • Parmesan cheese, optional

Mash the anchovies in the bottom of a salad bowl with garlic, vinegar, extra-virgin olive oil, and salt and black pepper to taste. Add the cabbage and parsley, and toss to coat evenly. Top with a grating of fresh Parmesan cheese if desired. Serve immediately.

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