Radicchio and Cabbage with Herbed Anchovy Sauce
From tilgidh 16 years ago
- 10 minutes to make
- Serves 46
For the most flavorful foundation, warm vegitables until the leaves are just wilted.
Ingredients
- 1 tsp anchovy paste shopping list
- 1 tbsp Dijon mustard shopping list
- 1 tbsp lemon juice shopping list
- 1 clove garlic, crushed shopping list
- 1/2 tsp chopped dried rosemary shopping list
- 1 tbsp minced parsley shopping list
- 1/2 cup olive oil (divided) shopping list
- 1 small head radicchio, quartered lenghtwise shopping list
- 1 small head Red Cabage, sliced in wedges. shopping list
- salt and pepper to taste. shopping list
How to make it
- In a small bowl, thoroughly combine anchovy paste, mustard, lemon juice, garlic, rosemary and parsley.
- Add 6 tbsp of olive oil while whisking to make a smooth sauce.
- Discard Garlic.
- Heat a large skillet over medium-high heat.
- Brush radicchio and cabbage with remaining olive oil.
- Cook in preheated skillet 8 to 10 minutes, turning occasionally until tender.
- Season with salt and pepper.
- Stir in sauce and serve over warm radicchio and cabbage.
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- tilgidh Blackshear, GA
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