Outline of november
Instructions
Clean, wash and dry fennel and cabbage.
Thinly slice the fennel and cut into julienne cabbage.
Put the vegetables in a salad bowl, combine the pitted olives, sliced and chopped tomatoes.
In a pan heat 6 tablespoons oil and Brown the chopped garlic and the anchovies dissolve, merge 2 tablespoons of vinegar and let it evaporate.
Pour the sauce over the salad and serve.
Ingredients and dosing for 4 persons
- 2 fennel
- 300 g of cabbage
- 6 sundried tomatoes in olive oil
- 2 anchovy fillets
- 10 green olives
- 1/2 clove of garlic
- 6 tablespoons of olive oil
- 2 tablespoons of white wine vinegar