Cabbage and Basil Salad

Name: Cabbage and Basil Salad
Yield: 4 servings
Ingredients: 1 small cabbage (about 1 ¼ pounds); 4 cloves garlic, peeled, crushed and chopped fine (~1 tablespoon); ¾ t. salt; ½ t. freshly ground black pepper; 1 Tablespoon mustard, preferably Dijon-style; 2 Tablespoons red-wine vinegar; ¼ cup olive oil, preferably virgin; ¼ cup shredded fresh basil leaves

Serves 4

basil cabbage

Method

Jacques Pépin, via the New York Times

1
Cut the cabbage in half and shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage. For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.

From the farm's kitchen

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