White cabbage salad with anchovy dressing
A tasty recipe. The lunch contains the following ingredients: fish, white petit pains (bag of 4 pieces, bake bread), extra virgin olive oil, white cabbage, mayonnaise, garlic (finely chopped), anchovy fillets (in olive oil (cans 46 g), finely chopped), fresh country parsley (chopped ), white wine vinegar, egg (hard-boiled and chopped) and Parmesan cheese (approx. 160 g).
- 2 white petit pains bag of 4 pieces, covered bread
- 2 el extra virgin olive oil
- 250 g white coal
- 2 el mayonnaise
- 1 toe garlic finely chopped
Preheat the oven to 200 degrees.
Cut each roll with a sharp bread knife in length into thin slices of about 1/2 inch.
Halve the slices once more in length and brush them with the oil.
Put them on a rack and fry until golden brown and crispy in 4-6 minutes.
Remove the hard, white core from the coals and cut the leaves into strips that are as thin as possible.
Mix the mayonnaise, the garlic, the anchovy fillets, the parsley and the vinegar.
Mix the dressing with the cabbage, egg and pepper and salt.
Scrape thin flinters from the cheese.
Sprinkle the salad with it and serve with the bread..
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